Ingredients:
– 1 lb (450g) soybean sprouts, rinsed and drained
– 4 cups water
– 2 cloves garlic, minced
– 2 green onions, finely chopped
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp sesame seeds
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp red pepper flakes (optional, for a spicier version)
Instructions:
1. Prepare the Soybean Sprouts:
– Rinse the soybean sprouts thoroughly under cold water and drain well.
2. Cook the Soybean Sprouts:
– In a large pot, bring 4 cups of water to a boil.
– Add the soybean sprouts and cook for 5 minutes. The sprouts should be tender but still slightly crunchy.
– Drain the cooked sprouts and rinse them under cold water to stop the cooking process. Drain well.
3. Season the Soybean Sprouts:
– In a large mixing bowl, combine the minced garlic, chopped green onions, soy sauce, sesame oil, sesame seeds, salt, black pepper, and red pepper flakes (if using).
– Add the drained soybean sprouts to the bowl and toss well to coat the sprouts evenly with the seasoning mixture.
4. Marinate:
– Let the seasoned soybean sprouts sit for at least 10 minutes to allow the flavors to meld together. You can also refrigerate them for a few hours if you prefer a chilled dish.
5. Serve:
– Transfer the seasoned soybean sprouts to a serving dish.
6. Enjoy:
– Serve the Kongnamool (Korean Soybean Sprouts) as a side dish with rice and other Korean dishes.
