Ingredients with Measurements:
- 1 bunch of dureup (Korean wild greens)
- 1/2 cup of soybean sprouts
- 1/2 cup of mung bean sprouts
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced carrot
- 1/4 cup of sliced onion
- 1 tablespoon of sesame seeds
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped green onion
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the dureup and soybean sprouts in cold water and drain well.
2. Blanch the mung bean sprouts in boiling water for 1 minute, then rinse in cold water and drain well.
3. In a mixing bowl, combine the dureup, soybean sprouts, mung bean sprouts, cucumber, carrot, and onion.
4. In a separate bowl, mix together the sesame seeds, garlic, green onion, soy sauce, sesame oil, vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss well to combine.
6. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 minute
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 60
- Total fat: 3g
- Total carbohydrates: 7g
- Protein: 3g
Substitutions for ingredients:
- Dureup can be substituted with spinach or arugula.
- Soybean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Cucumber can be substituted with zucchini or bell pepper.
- Carrot can be substituted with radish or beetroot.
- Onion can be substituted with shallot or scallion.
Variations:
- Add boiled egg or grilled chicken for extra protein.
- Add sliced chili pepper for extra heat.
- Add sliced pear or apple for extra sweetness.
Tips and tricks:
- Make sure to drain the vegetables well to prevent the salad from becoming watery.
- Adjust the amount of dressing to your liking.
- Toast the sesame seeds in a dry pan for extra flavor.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sesame seeds and chopped green onion.
Garnishes:
- Sesame seeds
- Chopped green onion
Pairings:
- Serve with grilled meat or fish.
- Pair with a light white wine or a cold beer.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the salad is too salty, add more vegetables to balance the flavor.
- If the salad is too bland, add more dressing or seasonings.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store the salad in the refrigerator at a safe temperature to prevent bacterial growth.
Food history:
- Dureupnamul is a traditional Korean vegetable that is often used in salads and soups.
Flavor profiles:
- Fresh, crunchy, nutty, savory, tangy
Serving suggestions:
- Serve as a light lunch or as a side dish for a Korean-inspired meal.
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Region: Korean