Veggie Cooking: Korean Mung Bean Salad

I am dipping my little toe into the pool known as Korean cooking.  This was the first recipe I tried and it was very refreshing and tasty.  I found an awesome blog of Korean cooking recipes and techniques. Maangchi is such a great cook, and a cutie to boot, she even gives you a fantastic youtube video to help you with the recipe! Maangchi, you rule!



Ingredients:

12 oz , about 3½ cups’ worth, of mung bean sprouts
one cucumber
one green onion
one garlic clove
salt
sesame oil
sesame seeds

Wash and drain the mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.  Put them in a pot and add ½ cup water and ¼ ts salt. Cover the pot and bring to a boil over high heat for 5 mins.  Rinse in cold water, strain, and set aside.  Cut about 1 cup’s worth of cucumber into matchsticks and put into a bowl.  Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.  Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.  Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.  Mix well by hand.

Do you have a great recipe? We would love to have you share it with us!!!
Keeping it crisp,
Kelly, the origami ninja

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