Seasoned Soybean Sprouts
Ingredients
- 500 gMung bean sprouts (rinsed)
- 1 pcGarlic (finely minced)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tspgochugaru
- 1 tspsesame seeds (toasted)
- 1 pinchGray sea salt
- 500 gSoybean sprouts (Kongnamul) (rinsed and trimmed)
Method
Crunchy, translucent sprouts coated in a glossy sesame oil film. The gochugaru chili provides a dry heat and a deep red hue that contrasts with the white stems.
- 1
Plunge the soybean sprouts and mung bean sprouts into boiling salted water. Cook for 4 minutes: the yellow head of the soybean sprouts should be cooked while remaining crunchy, and the stems should become slightly translucent.
- 2
Stop the cooking immediately by rinsing the sprouts under ice-cold water. Drain thoroughly and squeeze gently between your hands to extract any residual water that would dilute the sauce.
- 3
Mix the minced garlic, chopped green onion, soy sauce, gochugaru, and sesame oil. Add the sprouts and toss by hand so the seasoning coats every strand. Finish by sprinkling with sesame seeds.
Frequently asked questions
How do you get this dish right?
- Never cover the pot while cooking the sprouts, as it traps an unpleasant grassy smell.
- The secret is in the draining: if the sprouts are wet, the sauce won't cling.
How long does this dish keep?
Keeps for 2 to 3 days in the refrigerator in an airtight container. The crunch will diminish over time.
