Kongnamool (Korean Soybean Sprouts)

Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. Healthy, full of vitamin C, and low in calories, it’s also supposed to be good for hangovers. Add a splash of red pepper flakes (kochukaru) and it’s great for colds as well.

Ingredients

• 1 pound of soybean sprouts
• 2 tbsp of soy sauce
• ¼ cup of sesame oil
• 2 tbsp of Korean chili powder
• 1 ½ tsp of garlic, minced
• 2 tsp of sesame seeds
• ¼ cup of chopped green onion
• 2 tsp of rice wine vinegar

Directions:

Bring a large pot of lightly salted water to a boil

Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds

Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process

Once the bean sprouts are cold, drain well, and set aside

Whisk soy sauce, sesame oil, chili powder, garlic, and sesame seeds together in a large bowl

Stir in bean sprouts and toss until well coated with the sauce

Sprinkle with green onions and season with rice wine vinegar

Refrigerate before serving.

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