1.5 | stalk(s) | scallions |
1 | clove | garlic |
1 | lb | Kimchi |
0.75 | lb | Korean Fishcakes (Eomuk) |
0.75 | lb | Mung bean sprouts |
1.6 | tbsp | sesame oil |
1.6 | tbsp | sesame seeds |
Lay out store-bought kimchi on plate.
Slice fish cakes and lay out on plate.
Mung bean sprout salad:
Seasoning sauce is made of (ignore the numbers)
1 tsp finely chopped spring onion/scallion
½ tsp minced garlic
1 tsp roasted sesame seeds
½ tsp ground salt (You can adjust the amount of salt per your requirement)
1 Tbsp sesame oil
1. Rinse the mung bean sprouts in cold water and discard the bad beans if any.
2.Boil the water in a pot and add a smidgeon of salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
3.Drain the water and run cold water on the sprouts for 1-2 minutes.
4.Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
5.Serve them on a plate and enjoy.