Soybean sprout naengchae is a delicious and refreshing summer appetizer. The honey mustard sauce and fresh vegetables are a great match together. This is served chilled and can be a good match with greasy food. It can also be good party food because you can make this ahead of time. 🙂 Try it someday.
Yield: 1½ Cups
Short Korean Lesson
- Gong (공) = Ball
- GongGi (공기) = Air
- 8 oz Soybean Sprout (1 Cup Boiled)
- 3 Cups Water + ¼ tsp Salt
- ¼ Cup Cucumber
- ¼ Cup Red Sweet Pepper
- ¼ Cup Yellow Sweet Pepper
- Some Black Sesame Seeds (Garnish)
- 1 Tbsp Honey
- ½ Tbsp Mustard
- ½ Tbsp Vinegar
- 1 tsp Sugar
- ½ tsp Garlic, Minced
- ½ tsp Lemon Juice
- 2 Pinches Salt
Wash and drain about 8 ounces of soybean sprouts.
Remove both ends of the soybean sprouts for better taste and texture.
Add ¼ tsp of salt in 3 cups of water. Boil on high.
Once it starts to boil, add the soybean sprouts.
Quickly close the lid and cook for about 3 minutes on high.
Rinse the cooked soybean sprout in cold or ice water and then drain.
Meanwhile, prepare the other ingredients and sauce. Cut a cucumber into 2-inch long strips. Cut the skin off of the cucumber, leaving some of the cucumber on the skin. We will use the part with the skin for our dish. This will make the dish more colorful.
Julienne ¼ cup worth each of the cucumber skin, red sweet pepper, and yellow sweet pepper. I didn’t have yellow sweet pepper this time, so substituted green sweet pepper instead. You can use whatever colors you have.
Mix together all the ingredients for the seasoning in a mixing bowl-1 Tbsp Honey, ½ Tbsp Mustard, ½ Tbsp Vinegar, 1 tsp Sugar, ½ tsp Minced Garlic, ½ tsp Lemon Juice, 2 Pinches Salt.
Put the soybean sprouts and other veggies into the sauce.
Mix everything gently and sprinkle some black sesame seeds on top before serving.
It tastes best chilled. It is very colorful and refreshing, so it will be great for an appetizer. Enjoy!