Korean Bean Sprouts (kongnamool-munchim)

Name: Korean Bean Sprouts (kongnamool-munchim)
Total time: 300 s
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 lb soy bean sprouts; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp minced garlic or garlic powder; 1 pinch cayenne pepper OR 1 teaspoon of rooster sauce (shown in picture); 1/4 cup green onion chopped; 2 tbsp sesame seeds garnish; 1 tsp OPTIONAL: rice wine vinegar

Angel @cook_3068295

Puyallup, Washington

I saw only one recipe and I like the way the side dish bean sprouts taste. The way I make them tastes very similar.

Angel @cook_3068295

Puyallup, Washington

I saw only one recipe and I like the way the side dish bean sprouts taste. The way I make them tastes very similar.

Saved

Ingredients

5 mins

3 servings

1/2 lbsoy bean sprouts
2 tbspsoy sauce
1 tspsesame oil
1 tspminced garlic or garlic powder
1 pinchcayenne pepper OR 1 teaspoon of rooster sauce (shown in picture)
1/4 cupgreen onion chopped
2 tbspsesame seeds garnish
1 tspOPTIONAL: rice wine vinegar

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Steps

5 mins

1

Rinse the bean sprouts.
2

Drop bean sprouts into boiling water. Either blanch or boil for 5 minutes.
3

Drain the bean sprouts and add all ingredients in a bowl.
4

Stir all ingredients in well and refrigerate for at least 3 hours to have the soy sauce soak in the sprouts.