Ingredients with Measurements:
- 2 cups soybean sprouts
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons guk-ganjang (Korean soup soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the soybean sprouts under cold water and drain well.
2. In a large mixing bowl, combine the soybean sprouts, green onions, and cilantro.
3. In a small mixing bowl, whisk together the sesame seeds, gochugaru, guk-ganjang, rice vinegar, honey, sesame oil, salt, and pepper.
4. Pour the dressing over the soybean sprout mixture and toss well to coat.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 60
- Fat: 3g
- Carbohydrates: 7g
- Protein: 3g
Substitutions for ingredients:
- Soybean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Gochugaru can be substituted with red pepper flakes.
- Guk-ganjang can be substituted with regular soy sauce.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Add cooked shrimp or chicken for a protein boost.
- Add sliced avocado for creaminess.
Tips and tricks:
- Make sure to drain the soybean sprouts well to prevent the salad from becoming watery.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use freshly toasted sesame seeds for extra flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a shallow bowl or on a platter.
- Garnish with extra cilantro and sesame seeds.
Garnishes:
- Extra cilantro and sesame seeds
Pairings:
- Serve with grilled meats or fish for a complete meal.
Suggested side dishes:
- Steamed rice or Korean-style pickled vegetables
Troubleshooting advice:
- If the salad is too salty, add more honey and rice vinegar to balance the flavors.
Food safety advice:
- Make sure to rinse the soybean sprouts well before using to prevent any contamination.
Food history:
- Guk-ganjang is a type of Korean soy sauce made from fermented soybeans and is commonly used in Korean cuisine.
Flavor profiles:
- Salty, savory, slightly sweet, and spicy
Serving suggestions:
- Serve as a side dish or as a light lunch.
Related Categories
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Region: Korean