Three side dishes that are easy to make and eat with easy-to-find ingredients. Crispy mung bean sprouts, sweet carrot, and fragrant radish. It is delicious to eat as it is, and it is really delicious to eat it as bibimbap with red pepper paste. A. Sukju-namul [Sukju-namul ingredients] 500g mung bean sprouts, a little carrot, a little small green onion, 0.5T minced garlic, a little sesame oil, some salt, some sesame [Broth ingredients] 200ml water, 1T tuna fish sauce [Sukju-namul cooking order] 1. Thinly slice carrots and chop small green onion 2. Make broth with water and tuna fish sauce 3. Pour broth, cover and blanch for 4 minutes 4.
How to make Korean Sukju Namul Naengchae / Mung Bean Sprouts Salad | Olive’s Cooking
[Ingredients] 250g mung bean sprouts, a little bit of salt, 2/3 cucumber, 1/4 paprika, 60g crab meat, a little bit of sesame [Kelp broth ingredients] 200ml water, 2 pieces of kelp [Sauce ingredients] 1t mustard, 1T plum syrup, 1t garlic, 0.5T soy sauce, 1T sugar, 2T vinegar [Cooking order] 1. Put the kelp in the water and when the water boils, turn off the heat and take out the kelp after 2-3 minutes. 2. Add mung bean sprouts and salt to the kelp broth and blanch for 3 minutes, then cool for a while. 3. Peel only the outer part of the cucumber and slice thinly. 4. Add a little
How to make Korean Mung Bean Sprouts Salad | Olive’s Cooking
[Ingredients] 400g mung bean sprouts, 5 garlic chives, a little carrot, a little salt [Kelp broth ingredients] 200ml water, 2 pieces of kelp [Yangnyeom ingredients] A little bit of small green onion, 1t chopped garlic, a little bit of salt, a little bit of pepper, plenty of sesame oil, a little bit of sesame [Cooking order] 1. Cut the garlic chives into 5cm lengths. 2. Slice the carrots and finely chop the small green onion. 3. Add the kelp broth ingredients and when the water boils, turn off the heat and make the kelp broth for about 3 minutes. 4. Add mung bean sprouts and salt to the kelp broth.