Modu Recipes

Okjubu's Bean Sprout and Cucumber Salad

The ultimate summer side dish featuring crisp bean sprouts and refreshing cucumber, perfectly seasoned for a clean, refreshing taste

🙋 Recommended for

  • ⭐ Those who want to minimize stove use and quickly make a side dish
  • ⭐ People looking for a refreshing and cooling side dish during the summer months when appetite is low

Ingredients needed 🛒2 servings

  • bean sprouts 1 bag
  • cucumber 1 piece
  • fine salt 1/2 teaspoon
  • seasoning salt a pinch
  • sugar 1/2 tablespoon
  • minced garlic 1/2 tablespoon
  • sesame oil 1 tablespoon
  • hulled sesame seeds to taste

Recipe 🍳

  1. Wash the cucumber thoroughly, halve it, and slice it thinly on the diagonal.
  2. Blanch the bean sprouts in boiling water with a small amount of salt until crisp.
  3. Immediately rinse the blanched bean sprouts under cold water to cool them down, then drain completely using a colander.
  4. Place the drained bean sprouts and sliced cucumber into a bowl.
  5. Add fine salt, seasoning salt, sugar, minced garlic, sesame oil, and hulled sesame seeds, then gently toss to evenly distribute the dressing.
  1. Slice the cucumber thinly and blanch the bean sprouts in boiling water.
  2. Rinse the blanched bean sprouts under cold water and drain well.
  3. Combine bean sprouts, cucumber, and seasoning ingredients in a bowl.
  4. Toss lightly by hand to finish.

Cooking tips 💡

  • Rinsing the blanched bean sprouts immediately in cold water helps maintain their crisp texture.
  • Since cucumbers release moisture, it's best to prepare the salad just before serving to prevent it from becoming too watery.

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