fresh Korean bean sprout salad

• Vegan
• Gluten free

• Produce

  • 8 oz Mung bean sprounts
  • 1 Scallion

• Condiments

  • 1/2 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Gochugaru
  • 1/2 tsp Salt
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil

Found on kimchichick.com

Description

Ingredients

• 8 ounces (1/2 pound) of mung bean sprounts
• 1 scallion, chopped
• ½ - 1 tsp gochugaru (based on spice preference)
• ½ tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds
• ½ tsp salt

Directions

• Clean bean sprouts by removing thin long tails and discarding any brown caps
• Rinse gently under cold water and drain
• Heat 1 Tbsp vegetable oil in pan on medium high heat for 1-2 minutes and add bean sprouts. Saute for 2 minutes
• Then add 1 Tbsp water and ¼ tsp salt to pan. Turn heat to low and place lid on pan to steam for 6 minutes. Do not remove lid!
• Afterwards, rinse under cold water, drain and place in bowl
• Add scallions, gochugaru, soy sauce, sesame oil, sesame seeds, ¼ tsp salt. Toss and serve