Korean Chilled Soybean Sprout and Crab-Stick Mustard Salad (2 servings)

Sort and rinse the soybean sprouts thoroughly. Bring enough water to cover them to a boil in a clean pot.

Add 200 g sprouts to the boiling water. Boil uncovered for roughly 5–7 minutes until the stems are fully cooked and no raw bean smell remains.

Drain and cool the cooked sprouts quickly with clean cold water, then drain well. Wash utensils used for raw sprouts before reuse.

Wash and julienne the cucumber and carrot into 4–5 cm strips. Check the crab-stick package label and shred the sticks.

Mix 1 tbsp mustard, 1 tbsp sugar, 2 tsp lemon juice, 1 tsp minced garlic and 2 tbsp vinegar until the sugar dissolves.

Gently toss sprouts, cucumber, carrot and crab sticks with half the dressing; taste before adding more.

Serve cold immediately. Refrigerate leftovers promptly, covered, at 4°C (40°F) or below and never leave at room temperature over 2 hours.