Kim Dae-seok's Soybean Sprouts with Water Dropwort Salad

Name: Kim Dae-seok's Soybean Sprouts with Water Dropwort Salad
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: soybean sprouts 300g; water dropwort 80g; carrot 20g; water 200ml (for steaming soybean sprouts); minced garlic half tablespoon; soy sauce 1 tablespoon; salt 1/3 tablespoon; toasted sesame seeds to taste

A healthy side dish made by steaming soybean sprouts with minimal water for a crisp texture, and lightly tossing them with fresh water dropwort without sesame oil for a clean, refreshing flavor.

15 min Difficulty Easy side dish

Main ingredients

soybean sproutswater dropwortcarrot

Ingredients needed 2 servings

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soybean sprouts water dropwort carrot

Kim Dae-seok's Water Dropwort Salad

A seasonal water dropwort salad that preserves the crisp texture and fresh aroma of water dropwort, seasoned with a perfectly balanced spicy-sour sauce made from gochujang, vinegar, and plum syrup—without any squid.

15 minEasyside dish

water dropwortgreen onionred pepper powderplum syrupgochujang

seasonal dishspicy-sourquick and easy

This Man's Cook Minari Salad

A simple side dish recipe that preserves the crispness and aroma of minari using vinegar water washing and precise 1-minute blanching, enhanced with savory salt and tuna sauce for a rich umami flavor.

20 minVery easyside dish

minarisavory salttuna saucegarlicsesame oil

simpleside dishseasonal dish

soybean sprouts 300g

water dropwort 80g

carrot 20g

water 200ml (for steaming soybean sprouts)

minced garlic half tablespoon

soy sauce 1 tablespoon

salt 1/3 tablespoon

toasted sesame seeds to taste

Recipe

Cut water dropwort into 4cm lengths and slice carrot thinly.
Pour 200ml of water into a pot and bring to a boil. Add 300g of thoroughly washed soybean sprouts and create a central groove to ensure even cooking.
Cover the pot and steam over high heat for exactly 2 minutes and 40 seconds.
Immediately remove the steamed soybean sprouts and plunge them into ice water for 30 seconds, then drain on a colander to naturally release excess moisture.
Boil the same pot of water used for steaming the soybean sprouts, add the prepared water dropwort and carrot, and blanch for exactly 30 seconds. Then transfer to cold water to cool and squeeze out all excess moisture.
In a mixing bowl, combine the drained soybean sprouts, water dropwort, and carrot. Add half a tablespoon of minced garlic, one tablespoon of soy sauce, 1/3 tablespoon of salt, and toasted sesame seeds. Gently toss to mix.

Steam soybean sprouts in boiling water for 2 minutes 40 seconds, then immediately cool in ice water and drain on a colander.
Blanch water dropwort and carrot in boiling water for 30 seconds, then cool in cold water and squeeze out all moisture.
Combine all ingredients and seasonings (minced garlic, soy sauce, salt, toasted sesame seeds) in a bowl and gently toss.

Cooking tips

Creating a center groove when steaming soybean sprouts improves heat distribution, ensuring even cooking throughout.
Do not over-blanch water dropwort—more than 30 seconds will make it tough, so timing is crucial for maintaining crispness.
Omitting sesame oil enhances the fresh, clean flavors of the water dropwort and the mild taste of the soybean sprouts.

Recommended for

Those who want to enjoy soybean sprouts with a satisfyingly crisp, crunchy texture.
People looking for a light, clean side dish without sesame oil.
Individuals wanting to prepare a healthy seasonal side dish with minimal cooking time.