Ingredients with Measurements:
- 1 pound soybean sprouts
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse the soybean sprouts thoroughly under cold running water and drain well.
2. Bring a pot of salted water to a boil and blanch the soybean sprouts for 1-2 minutes until they are tender but still crisp.
3. Drain the soybean sprouts and rinse them under cold running water to stop the cooking process.
4. Squeeze out any excess water from the soybean sprouts and transfer them to a mixing bowl.
5. Add the green onions, garlic, sesame oil, soy sauce, rice vinegar, sugar, and sesame seeds to the mixing bowl and toss everything together until the soybean sprouts are evenly coated.
6. Season the salad with salt and pepper to taste.
7. Transfer the salad to a serving dish and garnish with additional sesame seeds and sliced green onions if desired.
15 minutes
Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 6g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- You can substitute mung bean sprouts for soybean sprouts if desired.
- You can use honey instead of sugar for a sweeter dressing.
Variations:
- Add sliced red bell pepper or cucumber for extra crunch and color.
- Add a pinch of red pepper flakes for some heat.
- Add cooked and shredded chicken or beef for a heartier salad.
Tips and tricks:
- Make sure to rinse the soybean sprouts thoroughly to remove any dirt or debris.
- Blanche the soybean sprouts quickly to retain their crisp texture.
- Use toasted sesame oil for a deeper, nuttier flavor.
- Let the salad marinate in the dressing for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a shallow bowl or on a platter for a beautiful presentation.
Garnishes:
- Garnish the salad with additional sesame seeds and sliced green onions for added flavor and color.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve this salad with steamed rice or Korean-style pancakes for a complete meal.
Troubleshooting advice:
- If the salad is too salty, add a squeeze of fresh lemon or lime juice to balance out the flavors.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing this salad.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Kongnamul Namul is a popular Korean side dish that is often served with rice and other banchan (side dishes).
Flavor profiles:
- This salad is savory, nutty, and slightly sweet with a hint of tanginess from the rice vinegar.
Serving suggestions:
- Serve this salad as a side dish or as part of a Korean-style meal.
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Region: Korean