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Soybean salad

updated

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Ingredients for 4 servings:

  • 300 g soy sprouts or mung bean sprouts
  • 2 tbsp soy sauce, dark
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil, dark
  • 1 garlic clove(s)
  • 1 pinch(s) of sugar
  • Chili, Korean ground (Gotchugaru) to taste
  • 1 pinch(s) of pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Kong Namull

Blanch the soybean sprouts briefly. Mix the remaining ingredients together to make a dressing and pour over the blanched sprouts. This salad will keep well in the refrigerator for up to a week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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