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.
For baking/ kueh making: I highly encourage to 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.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
- 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
INSTRUCTIONS
- 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
Notes
NOTES: This recipe uses salt to season the bean sprouts instead of soy sauce so that the subtle color of the sprouts is preserved
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