Posted by: Jonjon | March 17, 2009

Asian – Korean Mung Bean Sprouts Side Dish 6/10 too salty, 8/10 if adjusted salt




Asian – Korean Mung Bean Sprouts Side Dish 6/10 too salty, 8/10 if adjusted salt
http://aeriskitchen.com/2008/12/mug-bean-sprout-side-dish-%EC%88%99%EC%A3%BC-%EB%82%98%EB%AC%BCsukju-namul/

Ingredients
* 4 Cups (14oz) Mung Bean Sprouts
* 5 Cups Water
* 1 Tbsp Green Onion
* 1/2 Tbsp Minced Garlic
* 1/2 Tbsp Sesame Seeds
* 1 Tbsp Sesame Oil
* 1 tsp Salt -1/2 tsp
1. In 5 cups of boiling water, add 4 cups of washed mung bean sprouts.
2. Cook for about 5 to 6 minutes.

Method

1. Once it becomes a little cool, add 1 tsp of salt and mix.
2. Set it aside for 10 minutes.
Squeeze out the water.
1. Add 1 Tbsp of finely chopped green onions, 1/2 Tbsp of minced garlic, 1/2 Tbsp of sesame seeds, and 1 Tbsp of sesame oil.
2. Mix well and taste it.
Depending on your taste, you can add a little more salt.

Conclusion
Don’t add one teaspoon of salt, just add ½ teaspoon. Otherwise it will become too salty. I had to wash it with water to reduce the saltiness.
Drain the water, and cool it down.

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