Korean side dish - kongnamul-muchim
Soybean sprouts 500g
Pink salt 1 tblsp
Water 1 L
Cooking oil 1 tsp
Spring onion 10g
Black sesame 1 tsp
Fish sauce 1 tblsp
Pink salt 1/2 tsp
Sesame oil 1-1/2 tsp
White pepper to taste
Clean soybean sprouts thoroughly, trim the ends.
Bring water to boil, add pink salt and soybean sprouts.
Let soybean sprouts cook for 3 minutes, cover with lid, turn off heat to rest for 1 minute. Important NOT to overcook.
Rinse the soybean sprouts with cold water, drain dry.
Heat cooking oil in pan, add carrot, stir fry to soften it.
Pour carrot into a big bowl, also add soybean sprouts, and ingredient 6-11. Use your hand to gently mix well.
Refrigerate for 30min if you love to serve it cold.