Delicious Korean soy sprouts salad. Appetizing and spicy - lovers of Korean carrots will like it. It is prepared very quickly, it can be prepared with a margin and stored for several days in hermetically sealed containers.
It is necessary
- For eight servings:
- - 500 g soy sprouts;
- - 1 onion;
- - 5 cloves of garlic;
- - 2 cm of ginger root;
- - a bunch of parsley or cilantro;
- - 3 tbsp. spoons of soy sauce;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of balsamic vinegar;
- - 1 teaspoon of ground black pepper;
- - red pepper, salt.
Instructions
Step 1
Toss the soybean sprouts in boiling water, cook for just 1 minute - no more needed. Discard the sprouts in a colander, rinse them with cold water. Transfer to a deep bowl.
Step 2
Heat olive oil in a skillet, add sesame seeds, lightly brown them. Make sure that the sesame does not burn, otherwise it will add bitterness to the finished salad. Peel the onion, cut into half rings and send to the sesame seeds, fry until light translucent.
Step 3
Toss the balsamic vinegar and soy sauce separately. Add ground black pepper, minced garlic and sugar. Season with red pepper to taste - the dressing is already spicy.
Step 4
Rinse fresh herbs, shake off moisture, chop. Peel the ginger root, cut it very finely, you can even rub it on a fine grater. Add these ingredients to the dressing, stir.
Step 5
Mix the fried onions and soy sprouts together. Pour in the dressing, mix thoroughly, try with salt, if necessary, add salt to the salad. Leave to infuse at room temperature for several hours.
Step 6
Korean-style soy sprouts are ready to eat in 2 hours, but if the salad is infused longer, it will be even tastier. Stored in a refrigerator in a closed container for 2-4 days.
