涼拌豆芽Seasoned Soybean Sprouts (Kongnamul Muchim)

Prep 5 min·Cook 6 min

1. 1You're here
   Step 1.

   Rinse the sprouts and pick off any loose husks and straggly roots.

   300 g Soybean sprouts

2. 2
   Step 2.

   Put the sprouts in a pot with the water and a pinch of the salt. Cover, bring to the boil and cook for 5 minutes without lifting the lid.

   300 g Soybean sprouts250 ml Water1 tsp Salt

   5 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   Opening the lid halfway is what gives soybean sprouts a raw, beany smell.
3. 3
   Step 3.

   Drain and spread the sprouts out on a plate to cool; don't rinse them.

   300 g Soybean sprouts

4. 4
   Step 4.

   Toss with the garlic, sesame oil, remaining salt, spring onion, sesame seeds and gochugaru. Taste and add salt.

   300 g Soybean sprouts1 clove Garlic, finely grated1 tbsp Sesame oil1 tsp Salt1 stalk Spring onion, finely chopped1 tsp Toasted sesame seeds1 tsp Gochugaru (Korean chilli flakes)

   Assemble / plate