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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Korean recipes from Sunset Ingredients:
1 lb rinsed mung bean sprouts |
1/2 teaspoon salt |
2 tablespoons white distilled vinegar |
2 tablespoons sesame oil |
1 tablespoon sugar |
salt and pepper |
1 tablespoon toasted sesame seeds |
Directions:
1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
2. Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
3. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
4. Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
5. Serve at room temperature or cold.
6. Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
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