Mung Bean Sprout Salad

Korean recipes from Sunset

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  lb  rinsed mung bean sprouts
• 1⁄2 teaspoon salt
• 2  tablespoons white distilled vinegar
• 2  tablespoons  sesame oil
• 1  tablespoon sugar
•  salt and pepper
• 1  tablespoon toasted sesame seeds

Directions

1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
2. Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
3. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
4. Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
5. Serve at room temperature or cold.
6. Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.