Soybean Sprout Salad (Kong Namul Sangchae)
Soybean Sprout Salad (Kong Namul Sangchae) Trim and blanch soybean sprouts, then toss with scallions, garlic, sesame oil, and sugar. Chill before serving for a crisp, refreshing texture.
Ingredients
fresh soybean sprouts (tails snapped off)
1 pound
green onion (white and green parts, finely chopped)
1
garlic (minced)
1 large clove
sugar
2 tablespoons
sesame oil
1 tablespoon
Japanese soy sauce
2 teaspoons
toasted sesame seeds
1 teaspoon
Korean red pepper powder (optional)
1/4 teaspoon
Instructions
1
Step 1
In a medium pot, bring 6 cups of water to boil over high heat. As soon as the water starts to boil, turn off the heat. Add the soybean sprouts and soak until they're pliable but still crisp, about 1 minute. Drain in a colander and rinse under cold running water.
2
Step 2
In a large bowl, combine the green onion, garlic, sugar, sesame oil, soy sauce, sesame seeds, and red pepper powder. Add the sprouts and toss gently. Chill in the refrigerator for at least 1 hour before serving.
