I have always enjoyed the sprouted bean salad in Korean restaurants and decided to try it out at home today. This delightful, seasoned bean sprouts salad is incredibly light, crunchy, and flavorful. They’re easy to digest, and offer solid amounts of five B vitamins and vitamin C. They’re also naturally abundant in iron, and provide a modest but significant amount of healthy protein.
What you need:
1 small seedless cucumber
350 gm of mung bean sprouts
1 tsp salt
6 cups of water to boil
1 finely chopped spring onion/scallion
1 tsp of minced garlic
2 tsp of toasted sesame seeds
1/2 tsp of sea salt
1/2 tsp red chilli paste (optional)
1 tbsp sesame oil
How to make:
1. Boil 6 cups of water in a pan, with salt. Once the water starts to boil add the sprouts. Leave the sprouts in for 1-2 minutes.
2. Drain the water and run cold water over the sprouts for a minute.
3. Squeeze the excess water from the sprouts and put into a mixing bowl.
4. Slice the cucumber into thin and long match stick style pieces. Sprinkle a pinch of salt on them and set them aside for a few minutes. Squeeze out the excess water and add them to the sprouts in the mixing bowl.
4. Prepare the dressing separately by adding all the ingredients to season together.
5. Toss the sprouts, cucumber and seasoning together and mix well. You can add some red chilli paste if you like it hot!
6. Enjoy as a side dish with noodles or fried rice or on its own!