How to make Soybean Sprout Salad and the recipes of Soybean Sprout Salad

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Soybean Sprout Salad (Kong Namul Sangchae)

Introduction
Kong Namul Sangchae is a crisp and refreshing Korean side dish, known as banchan or panchan, that requires minimal cooking. The key to this dish is preparing the soybean sprouts by snapping off their tails, which enhances both appearance and texture. Serve alongside freshly steamed short-grain rice or as part of a larger meal like BIBIMBAP for a complete Korean dining experience.

Preparation Time
30 minutes plus chilling

Makes
4 to 6 servings as part of a multicourse family-style meal

Ingredients

  • 1 pound fresh soybean sprouts, tails snapped off
  • 1 green onion, white and green parts, finely chopped
  • 1 large clove garlic, minced
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 2 teaspoons Japanese soy sauce
  • 1 teaspoon toasted sesame seeds
  • ΒΌ teaspoon Korean red pepper powder (optional)

Instructions

1 Prepare Soybean Sprouts:

    • Snap off the stringy tails from each soybean sprout (about 1 to 2 inches from the bottom). This may take 20 to 25 minutes for 1 pound of sprouts.

    2 Blanch and Rinse:

      • In a medium pot, bring 6 cups of water to a boil over high heat.
      • Once boiling, turn off the heat and add the soybean sprouts. Let them soak for about 1 minute until they are pliable but still crisp.
      • Drain the sprouts in a colander and rinse them under cold running water to stop the cooking process.

      3 Prepare Dressing:

        • In a large bowl, combine chopped green onion, minced garlic, sugar, sesame oil, Japanese soy sauce, sesame seeds, and Korean red pepper powder (if using).

        4 Combine and Chill:

          • Add the blanched soybean sprouts to the bowl with the dressing.
          • Gently toss everything together until the sprouts are evenly coated with the dressing.
          • Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

          Tips for Serving

          • Look for prewashed soybean sprouts in cellophane bags at Asian markets. Ensure they are fresh and have intact heads.
          • If soybean sprouts are unavailable, you can substitute with mung bean sprouts, although they have a slightly different texture and appearance.

          Enjoy the crisp and flavorful Kong Namul Sangchae as a delightful Korean side dish that adds a refreshing contrast to any meal, particularly alongside spicy or rich main dishes.

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