These Korean bean sprouts with the flavor of kimchi are truly delicious. Enjoy with a bowl of rice.
Ingredients
- soybean sprouts: 1 pound
- sesame oil: 0.25 cup
- soy sauce: 2 Tbsp
- Korean Chili powder: 2 Tbsp
- sesame seeds: 2 tsp
- ½ teaspoons garlic: 1 piece (minced)
- green onion: 0.25 cup (chopped)
- rice wine vinegar: 2 tsp (to taste)
Metric Conversion
Stages of cooking
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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. Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
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Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl. Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
