Kongnamool (Korean Soybean Sprouts)
| Cuisine | : | Korean |
| Calories | : | 288 |
| Type | : | Vegetarian |
| Serving Size | : | 4 |
| Course | : | Appetizer |
| Preparation Time | : | 15 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Soybean sprouts | 1 | Pound |
| 2 | Soy sauce | 2 | Tablespoon |
| 3 | Sesame oil | 1/4 | Cup |
| 4 | Korean chile powder | 2 | Tablespoon |
| 5 | Garlic | 1 & 1/2 | Teaspoon |
| 6 | Sesame seeds | 2 | Teaspoon |
| 7 | Green onion | 1/4 | Cup |
| 8 | Rice vinegar | 2 | Teaspoon |
Recipe Details
A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.
Cooking Instructions
- 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.
Garnishing Instructions
Not available
Serving Instructions
Refrigerate before serving.