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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