How to Make Korean Soybean Sprout Salad - Kong Namul Sangchae Asian Cooking Recipe Cuisine

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Korea Kong Namul Sangchae (Korean Soybean Sprout Salad)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 1 lb fresh soybean sprouts, tail snapped off

 1 green onion, white and green parts, finely chopped

 1 large clove garlic, minced

 2 tbsp sugar

 1 tbsp sesame oil

 2 tsp Japanese soy sauce

 1 tsp toasted sesame seeds

 1/4 tsp Korean red pepper powder


Directions:

 Bring 6 cups of water to a boil over high heat. As soon as the water starts to boil, turn off the heat. Add the soybean sprouts and soak until they’re pliable but crisp. Drain in a colander and rinse under cold running water.

 Combine green onion, garlic, sugar, sesame oil, soy sauce, sesame seeds and rep pepper powder. Add the sprouts and toss gently. Chill in the refrigerator for at least 1 hour before serving. 
*Don’t confuse soybean sprouts from mung bean sprouts.




For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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