Ingredients with Measurements:
- 1 cup dried soybeans
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced carrot
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 2 tablespoons 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 soybeans and soak them overnight in water.
2. Drain the soybeans and rinse them again.
3. In a pot, add the soybeans and enough water to cover them. Bring to a boil and then reduce the heat to low. Simmer for 1 hour or until the soybeans are tender.
4. Drain the soybeans and rinse them with cold water. Set aside.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, salt, and pepper.
6. In a large bowl, combine the cooked soybeans, red onion, cucumber, carrot, scallions, cilantro, and mint leaves.
7. Pour the dressing over the salad and toss to combine.
8. Sprinkle with roasted peanuts and sesame seeds.
9. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 28g
- Protein: 15g
Substitutions for ingredients:
- Dried soybeans can be substituted with canned soybeans.
- Red onion can be substituted with shallots or white onion.
- Cucumber can be substituted with zucchini or summer squash.
- Carrot can be substituted with radish or jicama.
- Roasted peanuts can be substituted with cashews or almonds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced jalapeno for a spicy kick.
- Use different herbs such as basil or parsley.
Tips and tricks:
- Soak the soybeans overnight to reduce cooking time.
- Rinse the soybeans well to remove any dirt or debris.
- Use a mandoline to thinly slice the vegetables.
- Toast the sesame seeds for extra flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or peanuts.
Garnishes:
- Chopped herbs
- Roasted peanuts
- Sesame seeds
Pairings:
- Serve with grilled chicken or fish.
- Pair with a light white wine or a cold beer.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Edamame
Troubleshooting advice:
- If the soybeans are not tender after 1 hour of cooking, continue to simmer until they are soft.
Food safety advice:
- Rinse all vegetables well before using.
- Store leftovers in the refrigerator promptly.
Food history:
- Kongjaban Salad is a Korean dish made with soybeans and vegetables.
Flavor profiles:
- Savory, nutty, tangy, and fresh.
Serving suggestions:
- Serve as a side dish or as a main course.
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