Korean Bean Sprout Salad Recipe

Korean Bean Sprout Salad


1/2 kilo fresh bean sprouts (mung beans)
1 tablespoon sesame oil
1 tablespoon salad oil
1 tablespoon toasted sesame seeds
3 tablespoons light soy sauce
3 cloves crushed garlic
2 pices finely chopped spring onions
1 teaspoon honey
Dash of chili powder or cayenne pepper
AJI-NO-MOTO® Umami Seasoning
Cooking Procedure:

# Wash bean sprouts.
# Bring a pan of lightly salted water to the boil. Drop in the bean sprouts and return to a boil. Boil for 1 minute. The sprouts should be just tender, never cooked.
# Drain at once and cool under cold water. Drain well.
# Combine all other ingredients for the dressing and toss with bean sprouts. Season with AJI-NO-MOTO® Umami Seasoning.
# Chill before serving.

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