Korean Soybean Sprout Cold Salad

Put 300 g soybean sprouts and 200 ml water into a pot, seal the lid firmly, and boil over medium-high heat for exactly 5 minutes without opening the lid at all.

Transfer the cooked sprouts to a colander and rinse them under cold running water two or three times until the liquid runs clear.

Squeeze very gently and drain until no more water drips out.

Julienne 80 g cucumber and 60 g carrot into 5 cm strips about 2 mm thick.

Sprinkle salt on the cucumber, rest for 5 minutes, then press dry with a paper towel.

In a small bowl, combine 1 tbsp mustard paste, 1.5 tbsp vinegar, 1 tbsp sugar, 0.5 tsp salt, and 1 tsp sesame oil.

Use mustard rested 5 to 10 minutes after hydrating for full nose-tingling pungency.

Put drained sprouts and vegetables in a large bowl, pour the dressing over, and toss gently with both hands until evenly coated.

Avoid pressing hard so the sprouts stay firm.

Cover with plastic wrap and refrigerate for at least 10 minutes before serving cold.

Chilling sharpens the mustard bite and firms the sprout texture so every bite is more refreshing.