Kongnamool (Korean Soybean Sprouts)

These Korean bean sprouts made with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar are a true favorite in Korea.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 288 Calories

Ingredients

• 2 teaspoons sesame seeds
• 2 tablespoons soy sauce
• ¼ cup sesame oil
• ¼ cup chopped green onion
• 1 pound soybean sprouts
• 2 tablespoons Korean chile powder
• 1 ½ teaspoons garlic, minced
• 2 teaspoons rice wine vinegar, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.