Crunchy Bean Sprout Medley
Sukju NamulBean sprouts are the crunchy, white shoots of the mung bean, commonly used in Korean soups and stir-fries
Equipment
Ingredients
- 3 cups water
- 3 cups fresh bean sprouts
- ½ teaspoon soy sauce
- 2 teaspoons vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 green onions finely chopped
- 1 teaspoon toasted sesame seeds
Instructions
- In a large saucepan, bring water to a boil over high heat.
- Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes or until crisp-tender.
- Pour bean sprouts into a colander, rinse with cold water, drain well, and place in a large bowl.
- In a small bowl, combine the remaining ingredients and stir to dissolve sugar.
- Pour the dressing over the bean sprouts, toss well, and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this refreshing and crunchy bean sprout salad with a light and zesty white wine such as a Pinot Grigio or a Sauvignon Blanc. The bright acidity of the wine will complement the freshness of the salad, creating a delightful contrast on your palate.Nutritional Information
Calories: 35 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 1 g | Fiber: 2 g | Sugar: 2 g
