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Sukju Minari Namul (Bean Sprout and Water Parsley Salad)

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 3 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🌱 150g bean sprouts
    • 25 stalks water parsley

  • Seasonings

    • 1.5 tbsp fish sauce
    • 🧄 1 tbsp minced garlic
    • A small amount of chopped chili peppers
    • A drizzle of sesame oil
    • A sprinkle of sesame seeds

STEPS

1

Bring water to a boil and blanch bean sprouts and water parsley for exactly 45 seconds over high heat.

2

Rinse the blanched bean sprouts and water parsley 2–3 times in cold water.

3

Squeeze the water parsley to remove excess moisture and cut into 4 sections. Do not squeeze the bean sprouts to preserve their texture.

4

In a bowl, mix bean sprouts, water parsley, and 1/2 tbsp fish sauce gently to season lightly.

5

Discard any excess liquid that forms after mixing.

6

Add 1 tbsp fish sauce, 1 tbsp minced garlic, chopped chili peppers, a drizzle of sesame oil, and mix 4–5 times gently. Finish by sprinkling sesame seeds.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 5g
    Protein
  • 10g
    Carbs
  • 3g
    Fats

đź’ˇ Tips

Blanching for the correct time ensures the vegetables retain their crunch and vibrant color.Use fresh ingredients for the best flavor and nutritional benefits.This dish pairs well with rice or other Korean side dishes.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.