韓式涼拌黃豆芽/黃豆芽清湯 Kongnamul Muchim (Soybean Sprout Salad)/Kongnamul Guk (Soybean Sprout Broth)

材料 Ingredients

黃豆芽 Soybean sprout 1 磅 lb (450g) 水 Water 4 杯 cup 鹽 Salt 1+1/2 小匙 tsp 麻油 Sesame oil 1 大匙 Tbs 大蒜末 Minced garlic 1 小匙 tsp 蔥花 Minced scallion 2+1 大匙 Tbs 熟白芝麻 Roasted white sesame seed 2 小匙 tsp

做法

1.	將黃豆芽洗乾淨濾乾, 把較長的根部摘掉(不摘也可以)並丟掉不好的。
2.	鍋裡燒滾4杯水。放入1小匙鹽和黃豆芽加蓋用中火煮5分鐘，當中不要掀開蓋子以避免有豆生味。
3.	撈出2/3的黃豆芽濾乾後与1/2小匙鹽，麻油，大蒜，白芝麻和2大匙蔥花拌勻。
4.	另將鍋裡剩餘的黃豆芽和適量的湯裝進碗裡，再撒上1大匙的蔥花即為黃豆芽清湯。

PROCEDURE

1.	Rinse the soybean sprouts, pinch off the longer roots and discard the rotten ones.
2.	Boil 4 cups of water in a pot. Add 1 tbs. of salt and soybean sprouts. Cover and cook over medium heat for 5 minutes - do not open the lid while cooking to avoid fishy taste.
3.	Transfer 2/3 of soybean sprouts to a colander then mix with 1/2 tsp. of salt, sesame oil, sesame seeds and 2 tbs. of minced scallion.
4.	Transfer the remaining soybean sprouts to a soup bowl. Pour some cooking water to the bowl and top with 1 tbs. of minced scallion. This is the Soybean Sprout Broth.

最後更新 (Last Update): 07/03/2018
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