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Korean Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Korean Bean Salad 3

Korean Bean Salad 3 embraces the homestyle comforts of Korean dining, where simplicity meets generosity. This dish is a staple at home tables, crafted without the constraints of formal recipes. Instead, it relies on instinct and a cook's intuition, with salt judged by hand and olive oil used liberally. It's a dish that embodies the essence of Korean home cooking, where sharing is an implicit part of the meal.

The salad presents a delightful balance of flavors and textures. The tender beans provide a creamy base, while the onion adds a sharp crunch. Olive oil melds with vinegar to create a dressing that is both rich and tangy, with parsley offering a fresh note. It's a dish that invites you to taste and adjust, ensuring each serving is tailored to the table's preference.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely dicing 1 onion. This will ensure that the onion blends well with the beans and doesn't overpower the salad with large chunks. Set the diced onion aside in a large mixing bowl.
  2. Add 400 g of cooked beans to the bowl with the diced onion. Make sure the beans are well-drained to prevent excess moisture from diluting the dressing. Use a gentle hand to mix the beans and onion, ensuring the beans remain intact.
  3. In a small bowl, combine 80 ml of olive oil and 2 tablespoons of vinegar. Whisk them together until they form a smooth, emulsified dressing. This will help the dressing coat the beans evenly.
  4. Pour the dressing over the bean and onion mixture. Sprinkle fine sea salt to taste, starting with a small amount and adjusting as needed. The salt should enhance the flavors without making the salad overly salty.
  5. Chop a handful of fresh parsley and add it to the salad for a burst of color and freshness. The parsley should be finely chopped so it distributes evenly throughout the salad.
  6. Gently toss the salad using a large spoon or your hands, being careful not to mash the beans. The goal is to coat the beans and onion with the dressing while keeping the beans whole.
  7. Serve the Korean Bean Salad 3 immediately with fresh bread on the side. The salad is best enjoyed fresh, with the flavors vibrant and the beans maintaining their texture.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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