[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 Sukju Namul Naengchae / Mung Bean Sprouts Salad | Olive’s Cooking
