I finally figured out how to make homemade mung bean sprouts that are just as good as store bought stuff, not bitter at all, and with the right sweetness and crunch. But that also means that I have a lot of bean sprouts at a time, so I'm looking for things to do with them.
This bean sprout salad is a traditional Korean recipe and can be eaten hot or cold. Its allergy friendly, gluten free, vegan, and depending on your definition of Paleo, this is paleo friendly as well.
Korean Mung Bean Salad Recipe -Sukju Namul
Ingredients:2 cups mung bean sprouts
1/2 teaspoon toasted sesame oil
1 teaspoon gluten free soy sauce, coconut aminos, or fish sauce
1/2 teaspoon sesame seeds
1 clove garlic
1 scallion
Hot pepper to taste (optional)
1 pinch salt or to taste
Instructions:
1. Bring a pot of water to a boil.
2. Boil the sprouts for 2 minutes.
3. Strain and rinse to stop the cooking process.
4. Mince your garlic finely, chop your scallions.
5. Add the rest of your ingredients and mix well.
6. Serve hot or cold.
Enjoy!
Have you ever made mung bean sprout salad? What is your favorite way to use mung bean sprouts before they spoil? Does this look like a recipe you'd try?
Cook for 2 minutes, strain and rinse, add the rest
Tags
allergy friendly
asian
dairy free
egg free
frugal recipes
frugal strategies
gluten free
Korean
paleo
recipes
salad
salads
sprouting
vegan
How do you make the mung bean sprouts?
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