Jayeom Seasoned Bean Sprouts
Quick answer
Clean bean sprout salad highlighting the deep flavor of traditional Jayeom salt.
- Bean sprouts boiled lid-on, seasoned with jayeom, a mineral-rich traditional salt, in just four ingredients.
- Jayeom salt's mineral depth seasons with less quantity than refined salt
Key ingredients
Core cooking flow
- 1 Rinse 300 g of bean sprouts thoroughly under cold water, place them in a pot...
- 2 Transfer the cooked sprouts to a strainer, rinse them quickly under cold run...
- 3 Place the drained sprouts in a large mixing bowl, add half a teaspoon of Jay...
Clean bean sprout salad highlighting the deep flavor of traditional Jayeom salt.
What Makes This Special
- Bean sprouts boiled lid-on, seasoned with jayeom, a mineral-rich traditional salt, in just four ingredients.
- Jayeom salt's mineral depth seasons with less quantity than refined salt
- Lid-on 3-4 minute boil preserves the snap of the sprout's head and tail
- Only four seasonings needed: sesame oil, ground sesame, green onion, garlic
Instructions
- 1
Rinse 300 g of bean sprouts thoroughly under cold water, place them in a pot, pour in about half a cup of water (100 ml), cover tightly with a lid, and steam over medium heat for 3 to 4 minutes.
- 2
Transfer the cooked sprouts to a strainer, rinse them quickly under cold running water to stop the cooking and lock in their crisp texture, then press lightly by hand to drain off all excess moisture.
- 3
Place the drained sprouts in a large mixing bowl, add half a teaspoon of Jayeom salt, and toss thoroughly so every sprout is evenly coated with salt before adding any other seasonings.
- 4
Add 1 tablespoon of minced green onion, half a teaspoon of minced garlic, and 1 tablespoon of sesame oil, then massage and toss gently with your hands until all ingredients are thoroughly combined.
- 5
Sprinkle 1 teaspoon of ground sesame evenly over the entire batch, give everything one final gentle toss until the toasty sesame aroma rises, and the dish is ready to serve.
Tips
Nutrition (per serving)
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