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 Soybean sprouts 500g Pink salt 1 tblsp Water 1 L Cooking oil 1 tsp Carrot 10g Spring onion 10g Black sesame 1 tsp Garlic 5g Fish sauce 1 tblsp Pink salt 1/2 tsp Sesame oil 1-1/2 tsp White pepper to taste Method Clean soybean sprouts thoroughly, trim the ends. Bring water to boil, add pink salt and soybean sprouts. Let soybean sprouts cook for 3 minutes, cover with lid, turn off heat to rest for 1 minute. Important NOT to overcook. Rinse the soybean sprouts with cold water, drain dry. Heat cooking oil in pan, add carrot, stir fry to soften it. Pour carrot into a big bowl, also add soybean sprouts, and ingredient 6-11. Use your hand to gently mix well. Refrigerate for 30min if you love to serve it cold. Enjoy!
