Korean Bean Sprouts
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A refreshing and savory traditional Korean side dish featuring tender bean sprouts tossed in a flavorful sesame and garlic dressing. Perfect for serving chilled on warm days.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 5 mins | 15 mins (Cooling) | 4 Servings |
🔪 Key Equipment
- Medium saucepan
- Colander
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound | Bean Sprouts | Rinsed and trimmed |
| 1 Teaspoon | Salt | To taste |
| ¼ Teaspoon | Pepper | Ground black pepper |
| 1 Teaspoon | Sesame Seed | Toasted |
| 1 ½ Teaspoons | Vinegar | Standard white or rice vinegar |
| 1 Teaspoon | Sesame Oil | Toasted |
| ½ Teaspoon | Red Pepper | Crushed, hot |
| 1 | Green Onion | Chopped |
| ½ Clove | Garlic | Minced |
| 1 ½ Teaspoons | Soy Sauce | Standard |
Instructions
Step 1: Boil and Cool
- Boil the 1 pound bean sprouts until just tender, then drain thoroughly and squeeze out any excess water.
- Rinse the sprouts immediately in cold water to stop the cooking process and preserve their crisp texture.
Step 2: Toss and Serve
- In a mixing bowl, combine the prepared sprouts with 1 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon sesame seed, 1 ½ teaspoons vinegar, 1 teaspoon sesame oil, ½ teaspoon crushed red pepper, 1 chopped green onion, ½ clove minced garlic, and 1 ½ teaspoons soy sauce.
- Toss gently until all ingredients are evenly distributed and fragrant.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 2 days; this dish is especially refreshing when served chilled on hot days.
Original Recipe Scan
