Dashima (kelp), soybean sprouts, Korean radish pickle.
Bean Sprout Salad⏱ 10min👥 4 servings
Ingredients
- 400g of soybean sprouts.
- Kelp (Gun-shima), 8g (thinly sliced and prepared).
- 1 tablespoon (2g) of sesame oil.
- 0.5 teaspoon black sesame seeds (3g)
- A small amount of soup soy sauce.
- Water (a small amount for steaming).
Instructions
1
Wash and prepare 400g of soybean sprouts. Thinly slice 8g of kelp (dashima).
2
In a pot, add the bean sprouts and thinly sliced kelp (dashima), then pour in a small amount of water. Cover the pot with a lid.
3
Steam the bean sprouts until they are cooked through and have a crisp texture (they taste better than when boiled).
4
Add 2 grams of sesame oil and 3 grams of black sesame seeds to the blanched soybean sprouts and kelp.
5
The seasoning is adjusted with *guk-ganjang* (soup soy sauce), and the Korean radish is lightly seasoned. Thanks to the umami flavor of the *dashima* (kelp), no additional seasonings are needed.