Ingredients with Measurements:
- 500g soybean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1/4 teaspoon salt
Special equipment needed: None
Step-by-step instructions:
1. Rinse soybean sprouts under cold water and remove any roots or bad sprouts.
2. Bring a pot of water to a boil and add the soybean sprouts. Boil for 1-2 minutes until they are tender but still crisp.
3. Drain the sprouts and rinse them under cold water to stop the cooking process.
4. In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, gochugaru, sugar, garlic, sesame seeds, and salt. Mix well.
5. Add the soybean sprouts to the mixing bowl and toss them with the dressing until they are evenly coated.
6. Serve cold or at room temperature.
Preparation time is 10 minutes, and cooking time is 2 minutes.
5. Temperature: Serve cold or at room temperature.
Serving size: 4 servings.
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 6g
- Protein: 4g
- Fiber: 2g
- Sugar: 2g
- Sodium: 350mg
Substitutions for ingredients:
- Gochugaru can be substituted with red pepper flakes or cayenne pepper.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Add sliced green onions or cilantro for extra flavor.
- Add boiled eggs or grilled chicken for extra protein.
Tips and tricks:
- Boil the soybean sprouts for only 1-2 minutes to keep them crisp.
- Rinse the soybean sprouts under cold water to stop the cooking process and prevent them from becoming mushy.
- Mix the dressing well to ensure that all the ingredients are evenly distributed.
Storage instructions: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None needed.
Presentation ideas: Serve the salad in a shallow bowl or on a plate.
Garnishes: Garnish with additional sesame seeds or sliced green onions.
Pairings: Serve with steamed rice or as a side dish to Korean barbecue.
Suggested side dishes: Kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the dressing is too spicy, add more sugar or sesame oil to balance the flavors.
- If the soybean sprouts are too mushy, reduce the boiling time or rinse them under cold water immediately after boiling.
Food safety advice:
- Make sure to rinse the soybean sprouts thoroughly before cooking to remove any dirt or bacteria.
- Store leftover salad in the refrigerator and consume within 2 days.
Food history: Kongnamul Muchim is a traditional Korean side dish made with soybean sprouts, which are a common ingredient in Korean cuisine.
Flavor profiles: The salad has a savory, slightly spicy, and nutty flavor from the dressing and sesame seeds.
Serving suggestions: Serve as a side dish or appetizer.
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Region: Korean