Cucumber: 50, Soybean Sprout: 200g, Carrot: 20g, Chili Pepper: One, Coriander: One, Garlic: 3 Petals, Korean Hot Sauce: Two Teaspoons, White Vinegar: 2 Teaspoons, White Sugar: 4g, Salt: 2g, Raw Soy Sauce : 5ml, sesame oil: 1ml, allspice powder: 0.5g
Step 1: Wash the soybean sprouts, let them simmer in the water and cook in cold water for later use. Do not cover the lid when it is simmering, this will better remove the fishy smell.
Step 2: Wash and shred cucumber and shred carrot
Step 3: Deseed the pepper and shred the shredded garlic, chopped the garlic, and chopped the parsley.
Step 4: Mix the cold sauce. I use this hot sauce, it’s delicious and has a little spicy taste. Mix Korean hot sauce, spiced powder, soy sauce, sesame oil, white vinegar, and sugar for later use.
Step 5: Put the cooked soybean sprouts and the chopped ingredients together. Pour in the seasoning juice and mix well.