Korean Boiled Bean Sprouts Salad

This Korean bean sprout recipe is based on a recipe by my mom who is 76 years old now. If you like hot and spicy chili taste, you could try this spicy recipe. But if you don't, try it without chili powder. You can cook these two different types of recipes for both mung and soy bean sprouts. It is yummy with warm steamed rice.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 196 Calories

Ingredients

• 1 pinch salt
• 2 cups water
• 1 tablespoon light soy sauce
• 2 cloves garlic, minced
• 3 green onions, chopped
• 1 teaspoon sesame oil
• 1 ½ tablespoons chili powder
• 10 ounces bean sprouts, rinsed

Recipe Instructions

Step 1

Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.

Step 2

Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.