Mung Bean Sprout Salad
Ingredients
- 500 gMung bean sprouts (rinsed)
- 1 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tspSesame seed (toasted)
- 1 pinchGray sea salt
Method
Crunchy sprouts, lightly blanched to maintain their snap. Toasted sesame oil provides a nutty aroma that coats every glossy, translucent stem.
- 1
Plunge the mung bean sprouts into boiling salted water. Cook for 1 to 2 minutes max: they must remain firm to the bite, not mushy.
- 2
Drain and immediately plunge into an ice water bath. This is the key step to fix the color and stop the cooking process instantly.
- 3
Take the sprouts in your hands and squeeze firmly to extract all the water. If they remain wet, the seasoning will slide off without coating them.
- 4
Mix the minced garlic, sliced scallions, soy sauce, and sesame oil. Fold in the sprouts and mix well to coat them thoroughly.
Frequently asked questions
How do you get this dish right?
- Never exceed 2 minutes of cooking, otherwise you'll get mush.
- Squeeze the sprouts really hard after cooling; it's the secret to a sauce that sticks.
How long does this dish keep?
Store for up to 2 days in the refrigerator in an airtight container. Do not freeze.
