Can you boil water? If so, you can make this bean sprout side dish found in nearly every Korean restaurant.
What is a mung bean sprout?
- It is a sprout from a whole green mung bean. Mung beans are also yellow, but only the green ones will sprout.
- Buy it fresh, not frozen. It is usually packaged in plastic bags.
- If it is old, you will see the tips will have browned (pictured below). Remove before boiling if possible.
Make it because…
- It’s easy to make
- Mung bean sprouts are cheap
- The pot you use to boil the sprouts is easy to clean.
5 Easy Steps
- Boil water
- Add sprouts
- Bring water back to a boil
4. Drain sprouts
5. Mix sprouts with sesame oil, salt, and Korean chili powder.
Variations on Korean bean sprouts
- This is also traditionally made with soybean sprouts, which have a bright yellow bean head at the top. However, those are harder to find.
- You could also add minced raw garlic, sliced green onion, and/or Korean chili powder to the sprouts.
How long can you keep this dish?
Make it the day before. Keep in the fridge for 2-3 days.
Add to the table as a crunchy little pickle-like pick me up to your meal.
5 minute Korean Bean Sprouts
- 4 heaping cups mung bean sprouts 9 oz
- 1 Tb sesame oil
- 1 tsp kosher salt
- 1 tsp toasted sesame seeds
- 1/2 tsp Korean red chili flakes
- 2 Tb sliced green onion optional garnish
- Bring pot of water to a boil. It doesn't really matter how much. But big enough to hold all the sprouts once added to the pot.
- Add mung bean sprouts to the pot.
- Wait for the water to come back to a rolling boil. Boil sprouts for 30 seconds to 1 minute.
- Drain the pot into a colander in the sink. Squeeze out excess water as necessary, so it doesn't dilute the seasoning.
- Transfer drained sprouts to a bowl. Toss with sesame oil, salt, and sesame seeds. Add more salt to taste as needed.