Korean mash

Category: Cold meals and snacks
Kitchen: korean
Korean mash

Ingredients

Mash (dry) 100g
Asparagus dressing 0.5 sachet
Water on demand
Korean dressing for asparagus 0.5 sachet

Cooking method

  • We buy mung bean in the market or like me in the Yarmarka store
  • Korean mash
  • The third day we wash our "tadpoles" again.
  • We wash the seeds 2-3 times a day and remove the green husk again
  • Fourth day
  • It is necessary to finally free the seeds from this husk. And you can't leave it - it gets stuck in your teeth, and it's not aesthetically pleasing and not tasty at all.
  • Korean mash
  • After all the husks have been expelled, we proceed directly to making the salad.
  • As Olechka writes, raw foodists shouldn't look !!!!! Now we will cook mung bean, otherwise we will not avoid funny things: unboiled legumes are not good
  • Cook for 1 - 2 minutes, I cooked directly in a colander, dipping it into boiling water.
  • Then we chill in cold water and fill with such things
  • Korean mash
  • And now who does not have these things, spices
  • We cut the onion, maybe not even very finely, and fry it in a small amount of vegetable oil.
  • While it is fried, add crushed garlic (2 cloves), ground coriander, red and black pepper and a little pinch of sugar to the mung bean sprouts. You can not philosophize slyly and pour into it the seasoning for the Korean carrot, which is dry and not a problem to buy - you will not go wrong. Pour there a large tablespoon of soy sauce and half a teaspoon of vinegar essence, even less, which is desirable to dilute with a little water. The amount of seasoning is not critical; on about the second try, you will already find the optimal ratio of spices that makes the salad match your idea of ​​Korean cuisine.
  • And at the very end, fill the salad with boiling oil, which, I hope, you have not forgotten, and your onions have not burned. We fill it with oil, because there is nothing to do with onions in a salad. And it stays in the pan.
  • Mix everything well. Cover with a lid and leave the salad for a couple of hours alone, periodically "visiting" it to mix.

Time for preparing:

4 days

Note

Olya shared this recipe with cuckoo claba, for which many thanks to her.
It is very tasty and very healthy.

fani
And what is "Mash"?
Tanyulya
Quote: fani

And what is "Mash"?
These are legumes. This is what Wikipedia says ... Mung beans, mung bean, golden beans (lat. Vigna radiata) - legumes originating from India. The beans are small, green, oval in shape. The term mung comes from the Hindi language.
Giraffe
I love this salad. Only this greenery is a dreary thing to clean, I still dream of somehow improving this process.
Giraffe
By the way, it is sprouted, but not yet processed by temperature, it tastes like peas. My kids gnaw it like that.
Tanyulya
Yeah, remove the husk ... eat it ...
triem2
Hello, Tanyulya!
I prepared a salad according to your recipe. My family and I loved it!
To remove the husk is really difficult)))
Here, only, there was a slight bitterness in my salad (((Perhaps I have sprouted the beans too much?
Tanyulya
Quote: triem2

Hello, Tanyulya!
I prepared a salad according to your recipe. My family and I loved it!
To remove the husk is really difficult)))
Here, only, there was a slight bitterness in my salad (((Perhaps I have sprouted the beans too much?
Thank you. I'm glad you liked it. They shouldn't taste bitter

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