Korean Inspired Bean Sprouts & Wakame Salad

Name: Korean Inspired Bean Sprouts & Wakame Salad
Total time: 300 s
Yield: 3 to 4 Servings
Cuisine: British
Ingredients: 1 bag (250 g) Bean Sprouts; 2 tablespoons Dried Cut Wakame; 1 small clove Garlic *grated; 1/2 teaspoon Salt; 1/2 teaspoon Asian Chicken Bouillon Powder *optional; *Note: If you don’t use Asian Chicken Bouillon Powder, you need extra Salt; White Pepper OR Ground Chilli as required; 1 tablespoon Sesame Oil; 1/2 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

This Korean ‘Namul’ inspired salad is a perfect side dish for your Asian dinner. You can prepare this salad a few hours before you serve it. Absolutely easy and yummy, and it won’t cost you much. If you are lucky enough to find Soybean Sprouts, please use them. The salad would taste even better.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes plus soaking time

3 to 4 Servings

1 bag (250 g)Bean Sprouts
2 tablespoonsDried Cut Wakame
Sauce
1small clove Garlic *grated
1/2 teaspoonSalt
1/2 teaspoonAsian Chicken Bouillon Powder *optional
*Note: If you don’t use Asian Chicken Bouillon Powder, you need extra Salt
White Pepper OR Ground Chilli as required
1 tablespoonSesame Oil
1/2 tablespoonToasted Sesame Seeds

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Steps

5 minutes plus soaking time

1

Soak Dried Cut Wakame in cold water until soft. Drain and squeeze to remove extra water.
2

Wash Bean Sprouts and cook in plenty of boiling water for 1 to 2 minutes. Cool under cold water, and drain well.
3

Combine all the Sauce ingredients in a mixing bowl, add Wakame and Bean Sprouts, and mix to combine.