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Sukju namul


Tossed Bean Sprout Salad (Sukju namul)


4 cups Water
1 tbsp. Sesame seeds, toasted
4 stalks Green onions, finely chopped
4 cups Bean sprouts
2 tsp. Soy sauce
3 tsp. Rice vinegar
2 tsp. Sesame oil
1 tsp. Virgin olive oil
1 1/2 tbsp. White sugar
1/4 tsp. Sea salt
1/8 tsp. Black pepper
1/8 tsp. Cayenne pepper

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.



Simple tips:

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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Last modified: May 26, 2003