Soybean Sprouts Cold Dish 韩式凉拌黄豆芽

Korean side dish - kongnamul-muchim

我很喜欢韩国餐的各式凉拌小菜，其中，尤其钟爱韩式凉拌黄豆芽。一个简单的凉拌菜，清爽开胃营养高，值得推荐。

Ingredient

1. Soybean sprouts 500g

2. Pink salt 1 tblsp

3. Water 1 L

4. Cooking oil 1 tsp

5. Carrot 10g

6. Spring onion 10g

7. Black sesame 1 tsp

8. Garlic 5g

9. Fish sauce 1 tblsp

10. Pink salt 1/2 tsp

11. Sesame oil 1-1/2 tsp

12. White pepper to taste

Method

1. Clean soybean sprouts thoroughly, trim the ends.

2. Bring water to boil, add pink salt and soybean sprouts.

3. Let soybean sprouts cook for 3 minutes, cover with lid, turn off heat to rest for 1 minute. Important NOT to overcook.

4. Rinse the soybean sprouts with cold water, drain dry.

5. Heat cooking oil in pan, add carrot, stir fry to soften it.

6. Pour carrot into a big bowl, also add soybean sprouts, and ingredient 6-11. Use your hand to gently mix well.

7. Refrigerate for 30min if you love to serve it cold.

Enjoy!