Bean Sprouts Side Dish Recipes

5 MINUTE KOREAN BEAN SPROUTS

Steps:

• Bring pot of water to a boil. It doesn't really matter how much. But big enough to hold all the sprouts once added to the pot.
• Add mung bean sprouts to the pot.
• Wait for the water to come back to a rolling boil. Boil sprouts for 30 seconds to 1 minute.
• Drain the pot into a colander in the sink. Squeeze out excess water as necessary, so it doesn't dilute the seasoning.
• Transfer drained sprouts to a bowl. Toss with sesame oil, salt, and sesame seeds. Add more salt to taste as needed.

BEAN SPROUTS SIDE DISH

Steps:

• In a large shallow pot, bring 1 ½ cups water to a boil. Add the salt and bean sprouts.
• Simmer the sprouts for about 5 minutes, tossing them a couple of times to mix evenly.
• Drain very well. Mix the soy sauce and sesame oil. Add to sprouts along with the remaining ingredients.
• Toss well and chill.

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

Steps:

• 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.