Korean Steamed Soybean Sprouts

Name: Korean Steamed Soybean Sprouts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: soybean sprouts 300 g; Korean chili flakes 1.5 tbsp; soy sauce 1.5 tbsp; minced garlic 1 tsp; sesame oil 1 tsp; chopped green onion 2 tbsp; water 80 ml

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

With only 80 ml of water in the pot, the sprouts cook in trapped steam under the chili-soy seasoning rather than being blanched first and dressed afterward.

That small amount of liquid is why the sprouts are drained but not shaken bone dry: a little surface water tops up that steaming liquid.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 300 g soybean sprouts under running water, lifting and shaking them lightly instead of squeezing.

Drain in a colander for 3-5 minutes, leaving a little surface moisture so the steaming liquid does not dry out too fast.
2

In a bowl, mix 1.5 tablespoons Korean chili flakes, 1.5 tablespoons soy sauce, 1 teaspoon minced garlic, and 2 tablespoons chopped green onion. Stir until the chili flakes are evenly moistened and no dry patches remain.
3

Pour 80 ml water into a pot, spread the drained sprouts evenly, and place the seasoning mixture on top.

Do not toss at this stage, because early stirring can bring out a raw bean smell.
4

Cover the pot tightly and cook over medium-low heat for 6-7 minutes.

Keep the lid closed the whole time, letting steam build until the sprouts look slightly translucent and begin to soften while staying crisp.
5

Lower the heat, open the lid, and quickly toss the sprouts with the liquid and seasoning from the bottom.

Use tongs or chopsticks with a light hand so the sprouts are coated but not broken.
6

Drizzle in 1 teaspoon sesame oil and cook for 1 more minute.

Spoon the seasoning liquid from the bottom over the sprouts, mix evenly, and serve.