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Epicurious
Bon Appétit

Sesame-Pepper Bean Sprouts

By Kay Chun

5.0

(3)

This image may contain Plant Food and Vegetable
Photo by Christina Holmes

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 tablespoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper in a small bowl
6 cups mung bean sprouts (about 12 ounces)
2 teaspoons toasted sesame oil
gochugaru (coarse Korean red pepper powder)

Preparation

  1. Step 1

    Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.

    Step 2

    Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture with Bibimbap .)

TagsSlawSaladKoreanEast AsianAsianSproutVegetableSideDinnerLunchVeganVegetarianDairy FreeGluten Free5 Ingredients or FewerBon Appétit
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