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Sukju Minari Namul (Bean Sprout and Water Parsley Salad)

Chi phí $5, lưu $10

Nguồn: Recommended by CookPal

  • 15 Min
  • 3 Số suất
  • $5

NGUYÊN LIỆU

  • Vegetables

    • 🌱 150g bean sprouts
    • 25 stalks water parsley

  • Seasonings

    • 1.5 tbsp fish sauce
    • 🧄 1 tbsp minced garlic
    • A small amount of chopped chili peppers
    • A drizzle of sesame oil
    • A sprinkle of sesame seeds

BƯỚC

1

Bring water to a boil and blanch bean sprouts and water parsley for exactly 45 seconds over high heat.

2

Rinse the blanched bean sprouts and water parsley 2–3 times in cold water.

3

Squeeze the water parsley to remove excess moisture and cut into 4 sections. Do not squeeze the bean sprouts to preserve their texture.

4

In a bowl, mix bean sprouts, water parsley, and 1/2 tbsp fish sauce gently to season lightly.

5

Discard any excess liquid that forms after mixing.

6

Add 1 tbsp fish sauce, 1 tbsp minced garlic, chopped chili peppers, a drizzle of sesame oil, and mix 4–5 times gently. Finish by sprinkling sesame seeds.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

120

Calo

  • 5g
    Protein
  • 10g
    Carbohydrate
  • 3g
    Chất béo

💡 Mẹo

Blanching for the correct time ensures the vegetables retain their crunch and vibrant color.Use fresh ingredients for the best flavor and nutritional benefits.This dish pairs well with rice or other Korean side dishes.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.