Photo: Korea Ministry of Food and Drug Safety

Tangerine and Bean Salad

Name: Tangerine and Bean Salad
Cuisine: South Korea
Ingredients: 20 g tangerine; 8 g green peas; 4 g sorghum; 10 g Job's tears (yulmu); 20 g chickpeas; 10 g yuja syrup (citron preserve); 6 g chicory; 10 g olive oil

감귤콩샐러드

Side dish

Side dishesCourse

146kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Tangerine and Bean Salad

Not spicyVeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

tangerine감귤
20 g
green peas완두콩
8 g
sorghum수수
4 g
Job's tears (yulmu)율무
↔ No Job's tears (yulmu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
10 g
chickpeas병아리콩
20 g
yuja syrup (citron preserve)유자청
10 g
chicory치커리
6 g
olive oil올리브오일
10 g

Nutrition per serving

146kcal

17.73gCarbs

3.54gProtein

6.74gFat

13.62mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the tangerine, separate the segments, and cut each in half.
Cut the chicory into bite-size pieces.
Soak the peas, sorghum, Job's tears, and chickpeas in water the day before, then boil them.
Drain the boiled beans and grains in a strainer.
Combine all the prepared ingredients.
Add the olive oil and yuja syrup and toss together.

💡 TipThe nutty flavor of the beans and the sweetness and tartness of the tangerine let us use less sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.