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Kong Namul and Daikon/Carrot Namul

  • 1 1/2 Cups soy bean sprouts
  • 1 tsp sesame oil
  • salt
  • 5 Tbsp finely chopped green onion, white parts only
  • cayenne pepper
  • sesame seeds
  • 1 C carrot, julienned
  • 1 C daikon, julienned
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1 T chicken stock POWDER (must be easy to dissolve)
  • 2 T rice vinegar
  • 2 T sesame oil
  1. Remove the tails from the bean sprouts. Blanch in boiling water for 3 minutes. Drain in a colander and run cold water over the sprouts until very cool. Toss sprouts in a small bowl with sesame oil, salt to taste, green onion, cayenne pepper to taste, and sesame seeds. Set aside. 
  2. Combine carrot and daikon in a small bowl. Sprinkle with salt and toss. Leave to soften for about 10 minutes. 
  3. Squeeze the carrot/daikon mixture to get out as much moisture as possible. Discard water. 
  4. Mix in garlic and chicken stock powder thoroughly. Then add rice vinegar. Mix well. Add sesame oil. Mix well. 
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