Crisp and Refreshing Bean Sprout Mustard Salad (Kongnamul Gyeoja Naengchae)
Crisp and Refreshing Bean Sprout Mustard Salad (Kongnamul Gyeoja Naengchae)
A Refreshing Side Dish for Any Meal: Bean Sprout Mustard Salad
Beat the heat with this delightful Bean Sprout Mustard Salad, a refreshing and crunchy dish perfect for when your appetite is a bit low. The zesty kick of mustard combined with a sweet and tangy dressing creates a truly revitalizing side dish. It’s wonderfully easy to make with simple ingredients, making it an even more appealing option.
Main Ingredients- 200g soybean sprouts (1 bag)
- 1 cucumber
- 4 imitation crab sticks (short length)
Cooking Instructions
Step 1
Start by preparing 200g of soybean sprouts (approximately one bag). Trim off any roots and discolored tips for a cleaner appearance. Place the trimmed sprouts in a pot and add enough cold water to cover them.
Step 2
Pour in enough water so the sprouts are fully submerged. Bring the water to a rolling boil over high heat with the lid off. Cooking with the lid open helps prevent any unwanted ‘bean sprout’ smell and ensures a crisp, refreshing texture. Boil until the sprouts are tender but still have a slight bite. This usually takes about 5-7 minutes.
Step 3
Once the bean sprouts are cooked to your liking, immediately drain them into a colander. Rinse them thoroughly under cold running water to stop the cooking process and cool them down. Let them drain completely to remove excess moisture. Proper draining is crucial to prevent the salad from becoming watery.
Step 4
Take one cucumber and peel off the slightly bumpy outer skin using a vegetable peeler. Then, cut the cucumber into 3-4 equal lengths. Using a spoon, carefully scoop out and discard the seedy core from each section. Finally, thinly julienne the cucumber flesh. This method ensures a pleasant texture.
Step 5
In a large mixing bowl, combine the drained soybean sprouts and the julienned cucumber. Take the 4 imitation crab sticks and shred them lengthwise into bite-sized pieces. Aim for natural, slightly thicker shreds rather than very fine pieces for better visual appeal.
Step 6
Now, let’s prepare the delicious mustard dressing. In a small bowl, combine 3 Tbsp vinegar, 1 Tbsp plum syrup (or your preferred sweetener), 1/2 Tbsp sugar, 1 Tbsp minced garlic, 1/2 Tbsp soy sauce, 1/2 tsp salt, and 2 tsp prepared mustard. Whisk everything together thoroughly until well combined. Ensure the mustard is fully dissolved and there are no lumps.
Step 7
It’s best to chill both the prepared dressing and the mixed ingredients (bean sprouts, cucumber, crab sticks) separately in the refrigerator. Just before serving, take them out and pour the chilled dressing over the salad ingredients. Gently toss everything together until well coated. Your crisp and refreshing Bean Sprout Mustard Salad is ready to be enjoyed!
