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Seasoned Soybean Sprouts

This simple side dish comes from Hi Soo Shin Hepinstall's Growing Up in a Korean Kitchen: A Cookbook (Ten Speed Press 2001). Mung bean sprouts can be substituted for soybean sprouts.

Serves 4-6

1 pound soybean sprouts, tails trimmed

1 tablespoon soy sauce

1 clove garlic, crushed and finely chopped

2 tablespoons sesame oil

Pinch of salt

Pinch of freshly ground black pepper

2 green onions, white and pale green parts only, finely minced

1 teaspoon toasted sesame seeds

1 teaspoon red pepper flakes, for garnish

Wash the soybean sprouts a few times and drain in a colander. Place the sprouts in a stockpot with 1/2 cup of cold water and cover tightly. Boil over high heat for 2 minutes. Drain.

In a bowl, combine the soy sauce, garlic, sesame oil, salt, pepper, green onions and toasted sesame seeds. Mix well. Add the soybean sprouts; toss well. Transfer to a serving bowl. Garnish with red pepper flakes. Serve at room temperature as a side dish or salad.

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