RCI-VG.004.1283.001
Soy Bean Sprout Salad
Soy Bean Sprout Salad from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- g/8 oz soy bean sprouts250 unit
- 1 tablespoon
- 2 tablespoons
- toasted sesame seeds2 tablespoonscrushed
- Korean soy sauce3 tablespoons
- ginger juice pressed from grated ginger2 teaspoons
- spring onions (scallions)2 unitfinely chopped
Method
1
Blanch the soy bean sprouts in a pot of boiling water for 2-3 minutes until tender-crisp, then drain and rinse under cold water to stop the cooking process.
2
Pat the blanched sprouts dry with a clean kitchen towel or paper towels to remove excess moisture.
3
In a small bowl, whisk together the Korean soy sauce, ginger juice, oriental sesame oil, and peanut oil until well combined.
4
Transfer the dried soy bean sprouts to a serving bowl and pour the dressing over them.
5
Toss the sprouts gently with the dressing using chopsticks or tongs until evenly coated.
6
Sprinkle the crushed toasted sesame seeds and finely chopped spring onions over the salad and toss once more to distribute evenly.
7
Serve the salad immediately while still slightly warm, or refrigerate for 10-15 minutes if a cooler salad is preferred.