Adapted from JOC http://www.justonecookbook.com/spicy-bean-sprout-salad/ and Maangchi
http://www.maangchi.com/recipe/oi-muchim
I blanched beansprouts then used seed oil and soya sauce with gochugaru
The cucumber was salted then the water squeezed out, and sesame seed oil added.
Alternatives include adding garlic, green spring onion, and sesame seeds. Best eated cold. Great stored for a few days which save dinnertime headaches!
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