This is a really tasty seasoned mung bean sprouts recipe from the Quick and Easy Korean Cooking cookbook by Cecilia Hae-Jin Lee. The recipe will work on any sort of sprouts. The term mung bean sprouts is used interchangeably with green bean sprouts or just bean sprouts.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1 cup water
- 1 lb mung bean sprouts
- 2 green onions - chopped
- 1 clove garlic - minced
- 1 Tbsp toasted sesame seeds
- 1 Tbsp Asian sesame oil
- 1 1/2 tsp salt
- Bring the water to a boil in a large pot. In the meantime, rinse the sprouts and discard any bad ones. Place the sprouts in the pot, cover, and blanch for 2 to 3 minutes. Immediately transfer to a colander and rinse with cold water. Drain and squeeze out any excess water
- Place the sprouts in a medium bowl. Add the green onions, garlic, sesame seeds, sesame oil, and salt and combine. Serve warm or chilled. Store leftovers in a tightly sealed container in the refrigerator for up to 2 days