Bean Sprout and Fish Cake Salad

Ingredients

• 150 g bean sprouts
• 180 g fish cake
• 0.25 onion (julienned)
• 30 g julienned carrot (julienned)
• 1 tsp salt
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tsp minced garlic
• 1 tsp minced green onion
• cooking oil (a little, for sautéing the onion and carrot)

Steps

1. 1

   Prepare the bean sprouts, fish cake, julienned carrot, and onion. Julienne the fish cake, carrot, and onion.

2. 2

   Boil the bean sprouts covered with a lid, then rinse them in cold water to preserve their crisp texture.

3. 3

   Blanch the fish cake briefly in boiling water, or pour hot water over it to soften it, then drain.

4. 4

   Place the blanched bean sprouts, minced green onion, minced garlic, salt, sesame oil, and toasted sesame seeds in a bowl.

5. 5

   Gently toss and massage the ingredients together by hand to make the seasoned bean sprouts.

6. 6

   Heat a pan, add a little cooking oil, and sauté the onion. Continue cooking until the onion becomes translucent.

7. 7

   Add the julienned carrot to the sautéed onion and cook them together.

8. 8

   Add the sautéed onion and carrot, blanched fish cake, and seasoned bean sprouts to a bowl.

9. 9

   Mix all the ingredients evenly to finish.

Notes

If sautéing the onion and carrot is inconvenient, you can simply season and toss the blanched bean sprouts and fish cake. The original recipe does not specify exact cooking times or temperatures for boiling the bean sprouts and blanching the fish cake.

Nutrition per serving

• side dish
• vegetable dish
• seasoned salad
• Korean cuisine
• easy recipe
• family meal
• children's side dish