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Sukju Minari Namul (Bean Sprout and Water Parsley Salad)

成本 $5, 保存 $10

來源: Recommended by CookPal

  • 15 Min
  • 3 份量
  • $5

食材

  • 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

步驟

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.

營養成分

每份

🔥

120

卡路里

  • 5g
    蛋白質
  • 10g
    碳水化合物
  • 3g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。