Sesame-Pepper Bean Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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) |
Directions:
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.
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 with Bibimbap .)
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