Ingredients
- 2 cups water
- 10 ounces bean sprouts, rinsed
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 pinch salt
Why You'll Want This Again
Light, refreshing, and full of natural crunch. It’s a great way to enjoy the subtle flavor of bean sprouts while adding a spicy, tangy Korean twist. Perfect as a side or a healthy snack.
Tips To Improve This Recipe
- Boil the bean sprouts just until tender to keep their crisp texture.
- Rinse the sprouts under cold water immediately after boiling to stop cooking.
- Adjust the amount of chili flakes to match your preferred spice level.
- Rinse the sprouts under cold water immediately after boiling to stop cooking.
- Adjust the amount of chili flakes to match your preferred spice level.
Step 1
Bring a pot of water to a boil. Once it’s bubbling, add the bean sprouts and cover the pot. Let them cook just until they’re tender, which should take about 30 seconds. Drain the sprouts and give them a quick rinse with cold water to stop the cooking.
Step 2
Transfer the cooled sprouts to a bowl, then add chopped green onions, minced garlic, chili powder, soy sauce, sesame oil, and a pinch of salt. Give everything a good mix so the flavors come together nicely. Enjoy!
Serving Variations
Serve chilled or at room temperature alongside rice and grilled meats. It also pairs well with other Korean dishes like kimchi or japchae for a balanced meal.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator. Consume within 2 days for the best texture and flavor, as the sprouts may become soggy over time.
