Name: Kongnamool (Korean Soybean Sprouts)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Soybean sprouts - 1 pound; Sesame oil - ¼ cup; Soy sauce - 2 tablespoons; Korean chile powder - 2 tablespoons; Sesame seeds - 2 teaspoons; Garlic, minced - 1 ½ teaspoons; Chopped green onion - ¼ cup; Rice wine vinegar, or to taste - 2 teaspoons

Ingredients for - Kongnamool (Korean Soybean Sprouts)

1. Soybean sprouts 1 pound

2. Sesame oil ¼ cup

3. Soy sauce 2 tablespoons

4. Korean chile powder 2 tablespoons

5. Sesame seeds 2 teaspoons

6. Garlic, minced 1 ½ teaspoons

7. Chopped green onion ¼ cup

8. Rice wine vinegar, or to taste 2 teaspoons

How to cook deliciously - Kongnamool (Korean Soybean Sprouts)

1 . Stage

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.

2 . Stage

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.