kongnamool (korean soybean sprouts)

Ingredients

• Servings: 4
• 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 vinegar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• 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 vinegar. refrigerate before serving.