Mung Bean Salad Recipes

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

MUNG BEAN THREAD SALAD

Steps:

• Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
• Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
• Serve on lettuce leaves with cilantro leaves garnishing the top.

LENTIL, QUINOA, AND MUNG BEAN SALAD

Steps:

• Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
• Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
• Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
• Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.

SPROUTED MOONG SALAD RECIPE

Steps:

• Boil some water in a large pot. Parboil the sprouts i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked). Remove, drain excess water and keep aside.This step is optional, You can use raw sprouts directly in the salad.
• In a large mixing bowl add sprouts and all the other ingredients and mix well.
• Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.

KOREAN BEAN SPROUTS SALAD (SOOKJU NAMUL)

Steps:

• Bring a medium size pot of water with 1 teaspoon of salt to boil.
• Add mung bean sprouts and blanch for 2 minutes. It's important to use a timer here so you don't overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
• Gently squeeze the sprouts to remove excess water and pat dry with a paper towel.
• Transfer to a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and sprinkle garlic, scallions, sesame seeds, and salt.
• Toss again and serve cold.

SPROUTED MUNG BEAN SALAD

Steps:

• Toss all of the ingredients together in a large serving bowl. Serve immediately.

KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)

Steps:

• Gather the ingredients.
• Parboil the bean sprouts in boiling water for 2 minutes.
• Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
• Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
• Serve immediately or refrigerate until serving.