Savory Mung Bean Sprout Salad with Doenjang Dressing
Spring/Summer Delicacy! Boosted Umami with Doenjang! Savory Mung Bean Sprout Salad Golden Recipe
Perfect for when you’ve lost your appetite! Introducing a savory mung bean sprout salad recipe seasoned with doenjang, a spring and summer vegetable that captivates the palate. This recipe reduces the slight bitterness often found in spring greens, enhancing the natural nutty flavor of mung bean sprouts with a rich doenjang dressing. It’s a simple yet nutritious side dish – try making it now!
Main Ingredients- 2 bags Mung Bean Sprouts (approx. 200g)
- 1 Tbsp Salt (for blanching)
Seasoning Ingredients- 2.5 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Maesil Cheong (Plum Syrup)
- 0.5 Tbsp Anchovy Sauce (or substitute with Guk-ganjang/soy sauce)
- 1 Tbsp Minced Garlic
- 2.5 Tbsp Perilla Oil (or substitute with sesame oil)
- A pinch of Toasted Sesame Seeds (for garnish)
- 2.5 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Maesil Cheong (Plum Syrup)
- 0.5 Tbsp Anchovy Sauce (or substitute with Guk-ganjang/soy sauce)
- 1 Tbsp Minced Garlic
- 2.5 Tbsp Perilla Oil (or substitute with sesame oil)
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Carefully trim the fresh mung bean sprouts. Since they are young, there isn’t much to prepare, but remove any thick stems or wilted leaves. If the sprouts are tough, you can peel the stems for a softer texture.
Step 2
Rinse the trimmed mung bean sprouts in cold water by gently swishing them to remove dirt and impurities, then rinse thoroughly under running water. Avoid washing for too long to preserve their natural flavor.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt. The salt helps maintain the vibrant green color of the sprouts and adds seasoning.
Step 4
Add the prepared mung bean sprouts to the boiling water. Use chopsticks to gently stir them, ensuring they are fully submerged. Blanch for about 2 minutes, or until the sprouts are tender and wilted. (If you have a large quantity of sprouts, it’s best to blanch them in two batches to ensure even cooking.)
Step 5
Immediately transfer the blanched sprouts to cold water to rinse and cool them down, preventing them from overcooking and retaining their crispness. Squeeze out the excess water, but not too tightly, as the doenjang dressing adheres better to slightly moist sprouts.
Step 6
In a large bowl, combine 2.5 Tbsp doenjang, 1 Tbsp gochujang, 1.5 Tbsp maesil cheong, 0.5 Tbsp anchovy sauce, and 1 Tbsp minced garlic. Mix well to create a delicious dressing. (Adjust the amount of doenjang and gochujang based on their saltiness.)
Step 7
Add the squeezed mung bean sprouts to the bowl with the dressing. Gently toss and mix using your fingertips, pressing lightly to ensure the dressing evenly coats the sprouts. Loosen any clumps and thoroughly combine the ingredients.
Step 8
Finally, drizzle in 2.5 Tbsp of perilla oil and sprinkle with toasted sesame seeds. Gently mix one last time. Your savory and delicious mung bean sprout salad with doenjang dressing is ready! The nutty aroma of perilla oil adds an extra layer of flavor.
