Korean Seasoned Mung Bean Sprouts
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Bean sprouts go limp if they linger in water that is barely simmering.
Read more
The pot needs a hard boil, and the sprouts come out the moment their stems turn translucent, under 30 seconds, straight into cold water. Green onion and sesame seeds are not tossed in but scattered over the top once the sprouts are in the bowl.
Ingredients
Instructions
- 1
Trim the root tails from 300 g mung bean sprouts and rinse them twice in cold water.
Drain in a colander for about 3 minutes so excess surface water is gone before blanching.
- 2
Fill a pot with plenty of water and bring it to a strong boil over high heat.
Wait for a rolling boil because weak simmering keeps the sprouts in the pot too long and makes them soft.
- 3
Add the sprouts, loosen them once with chopsticks, and blanch for exactly 30 seconds.
As soon as the stems look slightly translucent and the raw smell fades, lift them out immediately.
- 4
Transfer the sprouts straight into cold water and cool for 2 minutes to stop the cooking.
Squeeze them firmly until almost no drops fall when you hold a handful over the bowl.
- 5
Put the squeezed sprouts in a bowl with 1 tsp minced garlic, 1/2 tsp salt, and 1 tbsp sesame oil.
Mix by lifting with your fingertips so the seasoning coats the strands without crushing them.
- 6
Taste and add only a tiny pinch more salt if needed.
Arrange on a plate, top evenly with 20 g sliced green onion and 1 tsp sesame seeds, and serve right away while the texture is crisp.
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