Korean Bean Sprout Salad

INGREDIENTS 

• 1 lb mung bean sprouts or soy bean sprouts

Sauce

• 4 teaspoon regular soy sauce
• 4 teaspoon sesame oil toasted
• 1 teaspoon sesame seeds toasted
• 2 cloves garlic minced
• 1 green onion finely chopped
• ½ teaspoon salt

INSTRUCTIONS 

1. Under cold water, wash bean sprouts in a colander at least three times to remove the natural odors and until water runs clear. Strain the sprouts.
2. In a large pot filled with enough water, bring to boil on high heat. Add bean sprouts and blanch for no more than 60 seconds. Strain immediately.
3. Rinse the cooked bean sprouts under cold running water until they come to room temperature. Strain as much as the excess water as you can.
4. In a large bowl, combine sauce ingredients and mix well.
5. Add strained bean sprouts to large mixing bowl and mix well with sauce. Serve cold as a side dish and enjoy!