Crisp Seasoned Soybean Sprouts
A classic Korean side dish of briefly cooked soybean sprouts seasoned with scallion, garlic, and sesame oil.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Soybean sprouts300 g
- Scallion1/3 stalk
- Water1 L
- Salt for cooking1 tsp
🥣 Sauce & Seasoning
- Minced garlic1/2 tsp
- Korean soup soy sauce1 tsp
- SaltStart with 1/4 tsp
- Toasted sesame oil2 tsp
🌿 Toppings & Garnish
- Crushed sesame seeds1 tbsp
👨🍳 Cooking Steps
Remove any damaged sprouts and rinse gently two or three times in cold water.
Bring 1 liter water and 1 teaspoon salt to a boil over high heat.
Add the sprouts and cook uncovered for 3 minutes 30 seconds.
Transfer the sprouts to a colander with tongs, drain thoroughly, and let steam escape for 2 minutes.
Combine the sprouts, garlic, soup soy sauce, and salt, tossing gently with chopsticks or tongs.
Add scallion, sesame oil, and crushed sesame seeds. Toss once more, taste, and plate.
🌟 Pro Chef Tips
- • Cool the cooked sprouts in a colander instead of soaking them in cold water, which can dilute their nutty flavor.
- • Season with salt before adding sesame oil so the seasoning distributes more evenly.
⚠️ Avoid Common Pitfalls
- ❌ Insufficient draining makes the seasoning watery as the dish sits.
- ❌ Aggressive mixing while very hot can break the sprout heads and stems.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. How can I make it spicy?
A. Add 1 teaspoon gochugaru with the garlic, then adjust the final seasoning with salt.
