Ingredients
- 12 oz soybean sprouts
- 1 tsp salt, divided
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tbsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp gochugaru
Method
- Rinse the sprouts and pick out any loose hulls.
- Put them in a pot with 1 cup water and half the salt, cover and cook over medium-high heat for 6 minutes without lifting the lid.
- Drain and spread the sprouts out to cool for a few minutes.
- Toss with the garlic, green onions, sesame oil, sesame seeds, gochugaru and remaining salt, adjusting the salt to taste.
Notes
Keep the lid on while they cook, or the sprouts can taste grassy.
Keeps 3 days in the fridge.