Korean Bean Sprout Salad

Korean Bean Sprout Salad, also known as Kongnamul Muchim, is a refreshing and vibrant side dish that highlights the nutty flavor of lightly cooked fresh bean sprouts. It's a healthy addition to any Korean meal, packed with nutrients and flavor.

Ingredients

• Fresh bean sprouts - 200 grams
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Green onion - 1 stalk, finely chopped
• Red pepper flakes - 1/2 teaspoon (optional)
• Salt - to taste

Steps

1. Rinse the fresh bean sprouts under cold water and drain well.
2. In a pot, bring water to a boil and add a pinch of salt. Add the bean sprouts and blanch for about 3 minutes until tender but still crunchy.
3. Drain the bean sprouts and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then drain again.
4. In a mixing bowl, combine the minced garlic, sesame oil, soy sauce, rice vinegar, and red pepper flakes (if using). Stir well to combine.
5. Add the cooled bean sprouts to the bowl and gently toss them with the dressing until evenly coated.
6. Sprinkle the toasted sesame seeds and chopped green onions over the salad, and toss lightly.
7. Taste and adjust seasoning with more salt if necessary. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

Nutrition

• Calories: 120
• Protein: 5 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, promoting overall health.
• High in fiber, aiding in digestion and promoting gut health.

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