Spicy Bean Sprouts Recipes

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
• Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

BEAN SPROUT RECIPES: STIR FRY BEAN SPROUTS

Steps:

• Heat the oil in a large skillet or wok on medium heat. Add the mushrooms and garlic. Cook until the mushrooms have released their juices.
• Add the sprouts, ginger and green onions. Cook and stir until the sprouts are heated through and coated with the oil mixture.
• Add the walnuts and soy sauce. Cook and stir for about 30 seconds.

SPICY KOREAN BEAN SPROUTS (KONGNAMOOL)

Steps:

• First take out beans, rinse, and place in pot of boiling water. Only par boil for about 2 minutes
• Drain beans then immediately put into bowl full of ice and some cold water (this flash cools them)
• While these are "cooling" add everything except green onions into a small bowl and mix
• This is where you can adjust your spice level to your liking. Add more or less chili flakes or chili paste
• Take beans out of "cold bath" and place in bowl with mixture and toss
• Scoop into bowls and sprinkle green onions and toasted sesame seeds (optional) on top. ENJOY

KOREAN BEAN SPROUTS

Steps:

• Clean the soybean sprouts by rinsing under cold running water several times. Discard any browned sprouts. Pull off the stringy root ends if you have time (not super necessary but makes for a much more attractive dish). Drain and set aside.
• Bring a pot of water to a boil. Add a pinch of salt and all the soybean sprouts. Place the lid on the pot and cook on medium-high heat for 5 minutes.
• Drain immediately and place the cooked soybean sprouts in the mixing bowl.
• Add the minced garlic, sesame oil, soy sauce, fish sauce (or salt), chopped green onions, and Korean chili pepper flakes, and sesame seeds to the mixing bowl.
• Toss and mix well. I like to use a glove and mix by hand for best results. Eat and enjoy!

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.