Korean Soybean Sprout Salad (K'ong Namul) |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations. Ingredients:
1 lb fresh soy bean sprouts |
3 green onions |
2 garlic cloves |
1 teaspoon toasted black sesame seeds or 1 teaspoon toasted white sesame seeds |
1/2 teaspoon fresh ground black pepper |
1 teaspoon red pepper flakes (korean hot pepper ,if available) |
2 tablespoons sesame oil |
1 tablespoon fermented soybean chili paste (koch'u jang) |
Directions:
1. Wash and clean sprouts.
2. Heat 1/2 cup water in a shallow pan over medium heat.when barely simmering add soybean sprouts,cover,and blanch for two minutes.
3. Immediately drain and rinse with cold water,then place sprouts in a colander to drain .
4. Prepare dressing:Slice green onions as thinly as possible;peel,crush,and mince garlic;if your sesame seeds are raw toast over medium low heat in a dry pan stirring constantly until they begin to pop and smell roasted,removing from hot pan immediately.Mix all ingredients together.
5. Chill for 20 minutes to meld the flavors.Serve cold or room temperature.
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