Korean Spinach Mung Bean Sprouts Salad

Method4 steps · about 15 min

1. 1

   Step 1: Bring a pot of water to boil. Add some salt and blanch spinach (1 bunch) and mung bean sprouts (1/2 lb) for 10 seconds. Drain and rinse under cold water several times. Squeeze out gently to remove the extra moisture. Place the spinach and bean sprouts in a mixing bowl and set aside.

   Uses 1 bunch spinach (cleaned) · 1/2 lb mung bean sprouts · a little salt for blanching the spinach and sprouts

2. 2

   Step 2: For the dressing, combine Korean chili flakes (1 tablespoon), garlic (1 clove), Korean soy sauce for soup, vinegar, green plum syrup, sugar (1/2-1 tablespoon), sesame oil (1/2 teaspoon), and sesame seeds (1 tablespoon) in a small bowl. Mix well. Adjust the amount of sugar for your preference.

   Uses 1 tablespoon Korean chili flakes (gochugaru) · 1 clove garlic (finely minced) · 1 tablespoon Korean soup soy sauce (gukganjang) · 2 tablespoons rice vinegar · 1 tablespoon Korean green plum syrup (optional) · 1/2-1 tablespoon sugar · 1/2 teaspoon sesame oil · 1 tablespoon toasted sesame seeds

3. 3

   Step 3: Add the dressing into the spinach/mung bean sprouts in a mixing bowl. add finely chopped red onion (1/4) (or green onion) and toss everything with a hand to incorporate the flavor. Season with salt and pepper if needed.

   Uses 1/4 red onion or 1 green onion (finely chopped) · salt and pepper to season · blanched, rinsed and squeezed spinach and mung bean sprouts · prepared chilli-vinegar dressing

4. 4

   Step 4: Serve at room temperature or chilled. If chilled, serve within 2 hours.

   Uses prepared spinach and sprout salad