Jayeom Seasoned Bean Sprouts
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
The sprouts get no chili and no soy sauce; jayeom does the seasoning.
Read more
This traditionally made salt has more savory depth than refined salt. It goes on before the other seasonings so it can reach the thick stems.
Ingredients
Instructions
- 1
Pick out loose skins and any damaged pieces from 300 g bean sprouts, then rinse two or three times in cold water.
Shake off excess water and spread the sprouts evenly in the pot so they steam at the same rate.
- 2
Pour in half a cup of water, about 100 ml, cover the pot, and set it over medium heat.
Once steam builds, cook only 3 to 4 minutes, just until the sprouts smell fresh and are lightly tender.
- 3
Drain the sprouts in a strainer and rinse quickly with cold water to stop carryover cooking.
Press gently by hand, without crushing the heads, until excess moisture is removed and the seasoning will not turn watery.
- 4
Place the drained sprouts in a mixing bowl and add 0.5 teaspoon Jayeom first.
Toss from the bottom upward several times so the salt reaches the thicker stems before sesame oil coats the surface.
- 5
Add 1 tablespoon minced green onion, 0.5 teaspoon minced garlic, and 1 tablespoon sesame oil.
Mix lightly with your fingertips instead of squeezing hard, keeping the sprouts crisp while distributing the garlic and oil evenly.
- 6
Sprinkle with 1 tsp ground sesame and toss once more.
Taste, check that the measured Jayeom is evenly distributed, and serve.
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