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Sesame-Pepper Bean Sprouts

5.0

(2)

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Photo by Christina Holmes

Ingredients

Makes 8 servings

2 tablespoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper in a small bowl
6 cups mung bean sprouts (about 12 ounces)
2 teaspoons toasted sesame oil
gochugaru (coarse Korean red pepper powder)

  1. Step 1

    Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.

    Step 2

    Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture withBibimbap.)

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Reviews (2)

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  • Tasty and easy

    • lafreeman122

    • 3/12/2017

  • Very tasty! I only cooked the bean sprouts 2 minutes, however. They continued to cook after I drained them, so I tossed them in the oil and flash cooled them in a stainless steel bowl in the freezer for 5 minutes.

    • mrkevin

    • Gurnee, IL

    • 5/4/2016

Tags Slaw Salad Korean East Asian Asian Sprout Vegetable Side Dinner Lunch Vegan Vegetarian Dairy Free Gluten Free 5 Ingredients or Fewer Bon Appétit
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