I love Korean food, and one of my favorite things is all the delicious bites they bring you before the food arrives – kimchi and soybeans and pickled cucumbers and other yummy things. I especially like the bean sprouts, so when I found this recipe, I was pretty excited! (There is also a recipe for spicy soybean sprouts on the original post, which I am not reviewing here — but if you’re interested, check it out.)
- 1/2 lb. Blenched soybean sprouts (I used mung bean sprouts)
- 1 tsp. Coarse sea salt
- 1/4 tsp. Sugar
- 2 tsp. Sesame oil
- 1/8 tsp. Black pepper
- 1 tsp. Toasted sesame seeds, crushed with fingers (I didn’t have)
- 1 Clove garlic, minced (approximately 1 tsp.) (I crushed mine)
- 1 Green onion, chopped (approximately 1 Tbs.)
Bring a pot of water (the post says 10-12 cups, but you don’t need near that much – you just need enough to cover the sprouts) with 1 tbsp salt. When it boils, add the sprouts and cover. Boil for 4 minutes, then turn off the heat and let sit for 1 minute.
Drain the bean sprouts and rinse in cold water until they aren’t warm anymore. Drain well – I used a paper towel to help blot the water faster.
Mix the remaining ingredients in a bowl, stir in the sprouts. (The original post says with your hands… I used a spoon!) Top with sesame seeds.
RP Servings: 4 as a side
These were so salty that I literally couldn’t eat them. I tried adding more sugar, but it didn’t help and I threw it away. So… as written, a 2 is generous. I do think it’s probably pretty ok, if the salt is kept in check. I added a little gochujang to mine to give it a little zip (but not full on “spicy”) – which I think is a good idea except I couldn’t eat it. I might try it again because I do like this dish when it’s made right. But maybe I’ll just get them at Seoul Garden!