Name: Sesame-Pepper Bean Sprouts
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)

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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

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 .)

TagsSlaw Salad Korean East Asian Asian Sprout Vegetable Side Dinner Lunch Vegan Vegetarian Dairy Free Gluten Free 5 Ingredients or Fewer Bon Appétit

Recipe notes

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