Tossed Bean Sprout Salad (Sukju namul)
In large sauce pan, bring water to a boil over high heat
Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes or until crisp-tender.
Pour bean sprouts into a colander and rinse with cold water and drain well and place in a large bowl.
In a small bowl, combine remaining ingredients and stir to dissolve sugar.
Pour the dressing over the bean sprouts, then toss and serve.
Serve 6-8 people.
This is a very good salad dish especially on summer season, but this can be serve as a light lunch.
Personally I will serve this with a nice piece of grilled or pan fried trout, tilapia or red snapper.
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