Crispy Seasoned Bean Sprouts Recipe
Crispy Seasoned Bean Sprouts Recipe
⭐The Ultimate 5-Minute Side Dish for Solo Living: Foolproof ‘Kongnamul Muchim’⭐
For those living alone, this super simple recipe shows you how to make delicious seasoned bean sprouts with minimal ingredients and seasonings, so you don’t have to worry about food waste. It’s a true rice-lover’s dream! ❤️
Main Ingredients- 1 bag of bean sprouts (approx. 300-400g)
Seasonings & Aromatics- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 1 Tbsp Salt (or 0.5 Tbsp Soy Sauce for Salty Taste)
- 2 Tbsp Minced Scallions
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (optional, adds umami)
- Pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 1 Tbsp Salt (or 0.5 Tbsp Soy Sauce for Salty Taste)
- 2 Tbsp Minced Scallions
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (optional, adds umami)
- Pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, rinse the bag of bean sprouts under running water about 3 times. It’s important not to rub them too vigorously to avoid damaging them and detaching the heads. Place the rinsed bean sprouts in a pot with enough water to cover them and bring to a boil over high heat. The key is to cook them only until they turn translucent – overcooking will make them mushy and lose their crispiness. It’s best to either keep the lid completely closed or completely open while boiling. Opening and closing the lid frequently can impart an undesirable ‘green’ smell. (Alternatively, you can add the sprouts to already boiling water and remove them as soon as they become translucent).
Step 2
Immediately drain the cooked, translucent bean sprouts into a colander and rinse them quickly under cold water to stop the cooking and cool them down. Handle them gently again to prevent them from breaking. Let the bean sprouts drain thoroughly in the colander. Excess water can dilute the seasoning. While the sprouts are draining, prepare the other ingredients for the next step.
Step 3
Place the drained bean sprouts in a mixing bowl. Add all the prepared seasoning ingredients: gochugaru, sesame oil, salt, minced scallions, minced garlic, soy sauce, black pepper, and toasted sesame seeds. If you don’t have soy sauce or scallions, it’s okay to omit them, but salt and pepper are essential for seasoning to your taste.
Step 4
Now, gently toss and mix the bean sprouts with the seasonings using your hands. Be careful not to mash the sprouts by mixing too vigorously. It’s better to start with a little less seasoning and taste as you go, adding more gradually to achieve your desired saltiness. The amount of gochugaru might need adjusting depending on the batch of sprouts, so feel free to add more if you want a richer color. *I personally add black pepper to counteract any residual ‘green’ flavor from the sprouts, but you can omit it if you prefer.
Step 5
Voila! Your crispy and delicious seasoned bean sprouts are ready! Following this recipe, even your husband will find them incredibly tasty. They’re wonderful served with a bowl of warm rice or as a refreshing side dish with grilled meats. They’re also a perfect light meal when you don’t have much appetite. Thank you for following along! Have a wonderful day!
