"Easy Korean bean sprout salad recipe. Healthy, nutritious side dish with sesame, garlic & soy sauce."
Estimated Nutrition
Ingredients
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300g Mung bean sprouts, 1L Water, 1 tbsp Salt
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0.5 tbsp Soup soy sauce (or 0.3 tbsp salt)
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1 tbsp Minced green onion, 0.5 tbsp Minced garlic
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1 tbsp Sesame oil, 1 tbsp Ground roasted sesame seeds
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[재료]
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숙주나물 300g, 물 1L, 소금
1큰술
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국간장 0.5큰술 (또는 소금
0.3큰술)
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다진 대파 1큰술, 다진 마늘
0.5큰술
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참기름 1큰술, 깨소금
1큰술
Local Substitutes
Instead of Mung bean sprouts
Use: Alfalfa sprouts or broccoli sprouts
Reason: Similar crunch and nutritional profile when mung sprouts unavailable
Instead of Sesame oil
Use: Light olive oil with sesame seeds
Reason: Regional availability in Western markets
🧑🍳 Cooking Instructions
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1
숙주를 깨끗이 씻어 손질합니다.
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2
소금물에 1분 30초~2분간 데칩니다.
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3
찬물에 헹궈 물기를 가볍게 제거합니다.
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4
양념 재료를 넣고 살살 버무립니다.
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5
참기름과 깨소금으로 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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