Spicy Bean Sprouts
Category: Dinner
Prep time :
Cook time :
Total time :
Makes: 4 cups
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1 1/2 gallons water
1/2 cup (???) salt, or as needed
1 1/2 lbs bean sprouts
1 Tbsp gochugaru
1 Tbsp toasted sesame oil
1 garlic clove, minced
Bring salted water to a boil.
Wash bean sprouts in cold water and drain. Trim any brown ends.
Blanch for 1 minute. Transfer to a colander to drain. Spread out and let air dry until cool, 5-10 minutes.
Transfer to a bowl. Add gochugaru, sesame oil, and garlic, and mix well. Add a pinch of salt, if desired. Cover and refrigerate at least 4 hours to chill and marinate before serving.
Wash bean sprouts in cold water and drain. Trim any brown ends.
Blanch for 1 minute. Transfer to a colander to drain. Spread out and let air dry until cool, 5-10 minutes.
Transfer to a bowl. Add gochugaru, sesame oil, and garlic, and mix well. Add a pinch of salt, if desired. Cover and refrigerate at least 4 hours to chill and marinate before serving.
Keeps 2-3 days. Spoiled bean sprouts are gray in color and have no flavor.
My Korea: Traditional Flavors, Modern Recipes
Submitted by Jessica on 2021-03-05