Sukju Namul (Mung Bean Sprout Salad)

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

INGRIDIENT

2 cups water

1 pound mung bean sprouts

1 baby carrot, cut into matchsticks

1 green onion, cut into 1-inch pieces

1 teaspoon sesame oil

1 teaspoon crushed garlic

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon sesame seeds

DIRECTION

Step: 1

Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.

Step: 2

Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.

Step: 3

Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

NUTRITION FACT

Per Serving: 409 calories; protein 27.3g; carbohydrates 71.9g; fat 2.6g; sodium 314mg.

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