We prepare a popular dish of Korean cuisine – an easy, useful and tasty salad of sprouted mung beans with garlic and green onions.
Ingredients
Sprouted mung bean – 450 g
Garlic – 2 cloves
Salt – 3 / 4-1.5 tsp. (taste)
Green onion – 3 stems
Sesame oil – 1 tbsp.
Fried sesame seeds – 1 tbsp.
Fish sauce – if desired
Cooking process
A useful and tasty salad from the sprouted mache “Sukju namul” is a traditional dish of Korean cuisine. Fast and easy to prepare, with a minimum of ingredients in the composition, a salad of mache sprouts can be used as a side dish, a juicy snack or a light snack throughout the day. Despite the external unpretentiousness, the salad turns rich and very mouth-watering. Blanched in boiling water mash sprouts remain pleasantly crispy, but acquire a pleasant palatable flavor with nutty notes. Small inclusions of garlic, green onions and toasted sesame seeds emphasize and successfully shade this taste.
Salad from the germinated masha in Korean – a great option for a healthy, hearty and light meal in a hurry. Try it!
To prepare a salad, you will need the ingredients listed in the list.
Place the sprouted mung in a saucepan with boiling water and blanch for 1 minute, stirring with a wooden spoon.
Then immediately place the sprouts in cold water and rinse thoroughly, vigorously shaking the shoots with your hands, changing the water 2 times and eliminating the detached husk (the shell of the grains of masha).
Throw the shoots on a sieve and dry, leaving for a few minutes, in order to all the water glass.
In the meantime, finely chop the cloves of garlic and green onions.
Place the mache in the salad bowl. Add prepared onions and garlic, as well as fried sesame seeds, sesame oil and salt. If desired, 2 tsp can be added to the salad. fish sauce, reducing the amount of salt to 0.25-0.5 tsp. (taste).
Thoroughly mix everything and let the salad steep for a few minutes before serving to the table. As a rule, a salad of sprouted mache is mixed with hands, so that the seasonings are more carefully and evenly distributed.
Salad from the germinated masha in Korean ready. The dish can be served to the table both warm and chilled, and if necessary stored in the refrigerator for up to 3 days.
Grated Marsh Salad
We prepare a popular dish of Korean cuisine – an easy, useful and tasty salad of sprouted mung beans with garlic and green onions.
Ingredients
Sprouted mung bean – 450 g
Garlic – 2 cloves
Salt – 3 / 4-1.5 tsp. (taste)
Green onion – 3 stems
Sesame oil – 1 tbsp.
Fried sesame seeds – 1 tbsp.
Fish sauce – if desired
Cooking process
A useful and tasty salad from the sprouted mache “Sukju namul” is a traditional dish of Korean cuisine. Fast and easy to prepare, with a minimum of ingredients in the composition, a salad of mache sprouts can be used as a side dish, a juicy snack or a light snack throughout the day. Despite the external unpretentiousness, the salad turns rich and very mouth-watering. Blanched in boiling water mash sprouts remain pleasantly crispy, but acquire a pleasant palatable flavor with nutty notes. Small inclusions of garlic, green onions and toasted sesame seeds emphasize and successfully shade this taste.
Salad from the germinated masha in Korean – a great option for a healthy, hearty and light meal in a hurry. Try it!
To prepare a salad, you will need the ingredients listed in the list.
Place the sprouted mung in a saucepan with boiling water and blanch for 1 minute, stirring with a wooden spoon.
Then immediately place the sprouts in cold water and rinse thoroughly, vigorously shaking the shoots with your hands, changing the water 2 times and eliminating the detached husk (the shell of the grains of masha).
Throw the shoots on a sieve and dry, leaving for a few minutes, in order to all the water glass.
In the meantime, finely chop the cloves of garlic and green onions.
Place the mache in the salad bowl. Add prepared onions and garlic, as well as fried sesame seeds, sesame oil and salt. If desired, 2 tsp can be added to the salad. fish sauce, reducing the amount of salt to 0.25-0.5 tsp. (taste).
Thoroughly mix everything and let the salad steep for a few minutes before serving to the table. As a rule, a salad of sprouted mache is mixed with hands, so that the seasonings are more carefully and evenly distributed.
Salad from the germinated masha in Korean ready. The dish can be served to the table both warm and chilled, and if necessary stored in the refrigerator for up to 3 days.