Korean Soybean Sprout Salad

Instructions

1. Step 1

   Put the water in a saucepan and bring it to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 1500.0 ml Water

   Cookware: saucepan

2. Step 2

   Add the soybean sprouts. Return the water to a boil, then cook over medium heat until the sprouts are tender but still crisp.

   Timer: 4 min (fixed)

   Ingredients used: 450.0 gr Soybean Sprout

   Cookware: saucepan

3. Step 3

   Drain the sprouts thoroughly in a colander and let them cool until comfortably warm.

   Timer: 5 min (fixed)

   Cookware: colander

4. Step 4

   Prepare the garlic and green onion on a cutting board. Combine them in a mixing bowl with the soy sauce, sesame oil, red pepper flakes, salt, and sesame seeds.

   Ingredients used: 8.0 gr Garlic, 3.0 gr Salt, 2.0 piece Scallion, 10.0 ml Sesame Oil, 9.0 gr Sesame Seed, 15.0 ml Soy Sauce, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: Chef Knife, cutting board, mixing bowl, mixing spoon

5. Step 5

   Add the drained sprouts to the seasoning mixture and toss gently until evenly coated. Serve at room temperature or chilled.

   Cookware: mixing bowl, mixing spoon