Bean Sprout Bulgur Seaweed Salad
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains.
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The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.
Ingredients
Instructions
- 1
Rinse 100 g bulgur in cold water two or three times until the water looks clearer.
Put it in a pot with 200 ml water, then set the pot over low heat.
- 2
Cover and cook the bulgur for about 10 minutes.
When the water is absorbed and the grains look plump, turn off the heat, let it steam briefly, then cool it so it stays loose.
- 3
Add 180 g bean sprouts to boiling water and blanch for only 2 minutes.
Rinse immediately in cold water, then drain very well in a sieve so the dressing will not taste diluted.
- 4
Cut 60 g carrot into thin matchsticks and finely slice 20 g scallion.
If the bean sprouts still feel wet, press them lightly by hand instead of crushing them, keeping the crisp texture intact.
- 5
In a large bowl, combine 15 ml soy sauce, 10 ml apple vinegar, 8 ml sesame oil, and 4 g minced garlic.
Stir until the garlic is dispersed so every bite gets even seasoning.
- 6
Add the cooled bulgur, bean sprouts, carrot, and scallion to the dressing, then toss until evenly coated.
Fold in 8 g roasted seaweed flakes right before serving to keep them crisp, then plate immediately.
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