Prep 10 mins
Cook 5 mins
Spicy Korean side dish, also makes for great babimbap (mix w/red pepper paste and rice)
- 1⁄2 lb bean sprouts
- 2 tablespoons toasted sesame seeds
- 2 cloves garlic, crushed
- 1 -2 green onion, diced
- 1 pinch salt
- 2 tablespoons crushed red pepper flakes (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Clean sprouts, discard any brown pieces.
- Place into boiling water, allow to boil for approximately 5-8 minutes.
- Drain well.
- In large bowl, toss ingredients.
- Served warm or cold.
Whoa, this was really spicy! Scaling down to 1 serving, I decided to be brave and add all of the optional 1 1/2 teaspoons of red pepper flakes, and boy, it burned! The sesame flavour comes through nicely though. This was a fairly easy recipe to put together, but I need to adjust the seasonings to suit my taste.
Oh Dear!! I am on FIRE! I made the recipe as called for but I was short on the red chili pepper, so only added one tablespoon...soooooo glad I did!! I love spicy food (usually have at least one spicy-hot food on the dinner table)...but this was over the top for me. I love the crunch of this dish and will make it again with maybe only a TEASPOON of red pepper flakes and a bit less of the sesame oil.
This is great!