Kim Dae-seok's Soybean Sprout Cucumber Cold Salad

• soybean sprouts 400g
• cucumber 1 piece
• onion 1/2 piece
• dried fish flakes 3 pieces
• granulated sugar 1 tablespoon
• double-strength vinegar 4 tablespoons
• minced garlic 1 tablespoon
• fresh ginger 8cm (about 1 tablespoon)
• soy sauce 1 tablespoon
• salt 1/2 tablespoon
• lemon juice 1 tablespoon
• finely crushed sesame seeds a little
• water 1 cup

Recipe 🍳

Cooking tips 💡

• Do not soak the soybean sprouts in cold water for too long, as this will leach out their flavorful components. Rinse only briefly to cool, then remove quickly.
• Using double-strength vinegar instead of regular vinegar prevents excessive moisture and ensures a sharper, more distinct tanginess.
• Chill the cucumber slices in the freezer for a few minutes before use to enhance their crisp, refreshing texture.

Recommended for 🙋

• ⭐Those seeking a refreshing side dish to revive their appetite during hot weather.
• ⭐People who want to learn how to properly highlight the crisp texture of soybean sprouts.
• ⭐Fans of bold ginger kick combined with bright lemon freshness.