Mung Bean Sprout Salad – Sukju Namul
If you’re looking for a simple and healthy recipe that also tastes delicious, then a mung bean sprout salad is the perfect choice. This salad is rich in nutrients and has a refreshing taste that makes a great side dish. Mung bean sprouts are also known as soybean sprouts and are an excellent source of plant protein and fibre. Combined with fresh vegetables and a tangy dressing, this salad is a taste sensation you won’t want to miss. Here is the recipe for a simple and delicious mung bean sprout salad.
Preparation time: 5 minutes
INGREDIENTS
- 500 g mung bean sprouts
- 2 garlic clove
- 2 spring onions
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- ½ tsp salt
- a little chilli
For a little fresh kick: some finely grated courgette
PREPARATION
- Bring a large pot with enough water to boil.
- Cut off the small brown roots of the sprouts with your fingernails. (This is optional and if you don’t mind or it’s too much work, leave them on).
- Blanch the mung bean sprouts for 1 minute, stirring occasionally.
- Drain the sprouts through a sieve and cool in a bowl of ice-cold water. Add more cold water if necessary. Drain the sprouts and drain well.
- Wash the spring onions and cut into fine rings.
- Toast the sesame seeds in a pan without fat until golden brown.
- Peel garlic and chop or grate finely.
- Combine the garlic, spring onions, soy sauce, toasted sesame oil and sesame seeds in a bowl. Add the sprouts and mix gently by hand to season evenly. Season with salt to taste.
- Serve in bowls or on plates.
Unlike most other beans, mung beans can be eaten raw (in small quantities). In any case, mung bean sprouts can be eaten raw. This is not a problem if the sprouts are hygienically in perfect condition.