Prep 10 mins
Cook 1 min
A Korean restaurant recipe. I submitted this before trying it; after having it last night to accompany a pork and vegetable stir fry, UI can say it is really very good, similar to a kimchi. We used home-ground chiles, a blend of guajillo and ancho, so it wasn't very hot. Use hotter chiles if you want more spiciness.
- 1 lb fresh soy bean sprouts
- 2 green onions, chopped
- 1⁄2 small carrot, shredded
- 1 teaspoon sesame seeds, toasted
- 1 teaspoon salt
- 1 teaspoon coarsely ground dried red chili pepper
- 1 tablespoon minced garlic
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar or 1 teaspoon rice wine
- Bring 1 quart of water to a full boil.
- Add bean sprouts and return to full boil.
- Cook for 1 minute then remove from heat.
- Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
- Add all other ingredients and toss until well mixed.
- Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
- Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
- Serve chilled or at room temperature.
- Some restaurants will also add MSG to the salad.