Kongnamool (Korean Soybean Sprouts)
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Soy Sauce1 cup
Sesame Oil2 tbsps
Chile (korean powder)1.5 tsps
Garlic (minced)2 tsps
Sesame Seed1 cup
Green Onion (chopped)2 tsps
Rice Wine Vinegar (to taste)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add the 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 until cold to stop the cooking process
4
Once the bean sprouts are cold, drain well, and set aside
5
Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl
6
Stir in bean sprouts and toss until well coated with the sauce
7
Sprinkle with green onions and season with rice wine vinegar
8
Refrigerate before serving