- 1 pound soybean sprouts
- 2 tablespoons soy sauce
- 1/4 cup sesame oil
- 2 tablespoons Korean chile powder
- 1 1/2 teaspoons garlic, minced
- 2 teaspoons sesame seeds
- 1/4 cup chopped green onion
- 2 teaspoons rice wine vinegar, or to taste
- Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
- Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
07/09/2019
recipepes.com
kongnamool (korean soybean sprouts), recipe
PT15M
PT1H
5
455 calories
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