AI-generated imageKorean Sukju Cold Salad with Cucumber, Crab Sticks and Mustard (3)
A Korean cold banchan combining thoroughly cooked and cooled mung bean sprouts with cucumber, imitation crab and a tangy mustard-vinegar dressing, distinct from sesame-seasoned warm sukju namul.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Bring 200 mL water and 2 small pieces of kelp to a boil; turn off the heat, steep for 2–3 minutes, then remove the kelp.
- 02
Rinse the sprouts thoroughly. Bring the kelp liquid back to a boil; add 250 g sprouts and a little salt, cover, and cook for about 3 minutes, stirring so all sprouts become thoroughly hot. Drain and cool promptly.
Do not use raw sprouts. Add a little hot water if 200 mL is insufficient to prevent scorching. - 03
Wash and julienne the cucumber and bell pepper. Salt the cucumber lightly for 1–2 minutes and squeeze out excess moisture. Read the imitation-crab label and shred it.
- 04
Mix 1 tsp mustard, 1 tbsp plum syrup, 1 tsp minced garlic, 1/2 tbsp soy sauce, 1 tbsp sugar and 2 tbsp apple cider vinegar until the sugar dissolves.
- 05
When the cooked sprouts are fully cooled, gently toss with cucumber, bell pepper, crab sticks and mustard dressing. Sprinkle with sesame seeds and serve immediately or refrigerate in a covered container.
Helpful source links
Before you cook
Cook sprouts thoroughly for about 3 minutes; do not serve them raw. Wash vegetables and keep them away from raw-meat surfaces. Imitation crab usually contains fish and may contain crab, egg, wheat or soy; check the product label. Also consider soy/wheat in soy sauce, sesame and mustard allergens. Serve promptly or refrigerate within 2 hours at 4°C or colder; best eaten the same day.
Allergens: fish (surimi crab sticks), soybeans (soy sauce; check crab stick label), wheat (check soy sauce and crab stick labels), sesame, mustard, egg or crustacean shellfish (depending on crab stick product)
Image & source credits
AI-generated image.
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