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Korean Food: Cold Soybean Sprout Salad (콩나물 냉채)

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Ingredients
Main ingredients
  Soybean sprouts 8 Ounce
  Water 4 Cup (64 tbs) (3 cups for boiling + 1 cup ice cold water for rinsing the boiled sprouts)
  Salt 1⁄4 Cup (4 tbs) (Boiled in salt water)
  Cucumber 1⁄4 Cup (4 tbs)
  Red sweet peppers 1⁄4 Cup (4 tbs)
  Yellow sweet pepper 1⁄4 Cup (4 tbs)
  Black sesame seeds 1 Teaspoon (for garnishing)
For the seasoning
  Honey 1 Tablespoon
  Mustard 1⁄2 Tablespoon
  Vinegar 1⁄2 Tablespoon
  Sugar 1 Cup (16 tbs)
  Garlic 1⁄2 Cup (8 tbs), minced
  Lemon juice 1⁄2 Cup (8 tbs)
  Salt 2 Pinch
Directions

GETTING READY
1. Wash and drain about 8 ounces of soybean sprouts. Remove both ends of the soybean sprouts.
2. In a pan on high heat, pour water, add ¼ tsp of salt and boil. Once it starts boiling, add the soybean sprouts, cook covered for about 3 minutes on high heat.
3. Rinse the cooked soybean sprout in ice cold water, drain and keep aside.

MAKING
4. On a chopping board, slice the skin off of the cucumber, leaving some of the cucumber flesh on it and then julienne the cucumber skin, red sweet pepper, and yellow sweet pepper into fine long strips.
5. In a small bow, mix together all the ingredients for the seasoning. Set aside.
6. In a large mixing bowl, add the cooked and chilled soybean sprouts, julienned vegetables and pour the sauce over them.
7. Mix everything gently and sprinkle some black sesame seeds on top.

SERVING
8. Serve the soybean sprout salad chilled as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
2

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