Hello everyone! This time, the dish I want to share is how to make Korean traditional mung bean sprout salad.

Ingredients

  • 0.5 lb mung bean sprouts
  • Half an onion (thinly sliced)
  • 1 bunch of watercress (leaves and stems trimmed)
  • 1 teaspoon each of sugar and fish sauce
  • 2 carrots (thinly sliced into strips)

  • 8 oz mushrooms (sliced about half an inch thick)
  • 1 bell pepper (thinly sliced into strips, same size as the carrots)
  • 0.5 lb beef (thinly sliced)
  • Cooking oil
  • Sesame seeds

Step-by-step instructions

1. Heat a wok/pan and add 1 tablespoon of cooking oil. Once the oil is hot, add the mushrooms with a little salt and pepper, and stir-fry for about 2 to 3 minutes until softened. Then transfer to a small plate.

2. Add another tablespoon of oil to the same pan and stir-fry the thinly sliced bell peppers with salt and pepper for about 5 minutes. Then transfer to another plate.

3. Using the same method as above, stir-fry the onion, carrots, and beef separately in the same pan until softened.

4. Next, you need to boil the mung bean sprouts. Add salt to boiling water, then add the mung bean sprouts and boil for about 12 to 13 minutes until softened.

5. In a large pot over medium heat, add the fish sauce and sugar and mix well. Then add the stir-fried vegetables and beef into the pot and mix thoroughly. Finally, scoop the mung bean sprouts out of the water, add them to the pot, and mix everything together well.

6. Taste for a light, salty flavor, then sprinkle sesame seeds on top. And there you have it—a delicious Korean traditional mung bean sprout salad!

Source: Fifteenspatulas.com