Bean Sprout Salad (namul)
Bean Sprout Salad (namul) ingredients
- 12 oz fresh bean sprouts (or 1 16-oz can, drained)
- 3 large Green onions, thinly sliced
- 4 radishes, trimmed and thinly sliced, optional
- 3 T soy sauce
- 1 T sesame oil (or other light vegetable oil)
- 1 1⁄2 T rice vinegar (or white vinegar)
- 1⁄2 t Sugar
- 1⁄2 t Salt
- Black pepper, to taste
- Red pepper flakes (optional)
- 2 T Sesame seeds
Cooking Bean Sprout Salad (namul)
1. Bring 3 cups of water to a boil.
2. Add rinsed bean sprouts, and boil for about 2 minutes.
3. Drain and rinse in cold water to stop the cooking process.
4. (Skip this boiling step if using canned bean sprouts.
5. ) Combine all the ingredients, mixing well.
6. Include red pepper flakes if you like things hot! Cover and refrigerate for at least 1 or 2 hours for the flavors to meld.
Reply
Just Added
Recently Viewed
Our New Cooks
Cooking Tip
Nopales - General Info and Preparation
Fresh cactus pads are available year-found in Mexican markets and some grocery stores. Choose small or medium-size firm pads ›››