Kongnamool (Korean Soybean Sprouts)

Ingrédients

• 1 pound soybean sprouts
• 0.25 cup sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons Korean chile powder
• 2 teaspoons sesame seeds
• 1.5 teaspoons garlic, minced
• 0.25 cup chopped green onion
• 2 teaspoons rice wine vinegar, or to taste

Nutrition

Étapes

1

Gather all ingredients.

2

Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.

3

Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.

4

Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.

5

Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

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Total

75 min

Tags

Dinner, Side Dish

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