250g mung bean sprouts, some cucumber, some carrots, a little salt

[Yangnyeom Ingredients]
some small green onion, 1t garlic, a little pepper, a little sesame oil, some sesame

[Cooking order]
1. Put the lid on the boiling water and blanch the mung bean sprouts for 2 minutes

2. Put the blanched mung bean sprouts on a sieve, sprinkle with salt, and let them cool

3. Put cucumbers and carrots in a bowl, add salt and set aside for 1-2 minutes

4. Add olive oil to a pan and stir-fry cucumbers and carrots lightly

5. Put the mung bean sprouts, cucumbers and carrots, and yangnyeom together in a bowl and mix

1. Sprinkle salt on the blanched mung bean sprouts and drain the water.
2. Lightly stir-fry cucumbers and carrots.

How to make Korean Mung Bean Sprouts Salad | Sukjunamul & Oi Muchim | Olive’s Cooking
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