Description
Korean recipes from sunset
Ingredients
- Mung Bean Sprouts
- Salt
- White Distilled Vinegar
- Sesame Oil
- Sugar
- Salt And Pepper
- Toasted Sesame Seeds
Instructions
- In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil
- Add 1 pound rinsed mung bean sprouts and 1 / 2 teaspoon salt
- Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes
- Drain well and pour into a bowl
- Add 2 tablespoons white distilled vinegar, 2 tablespoons asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste
- Serve at room temperature or cold
- Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds