Sesame-Pepper Bean Sprouts

vegetable side vegetarian quick & easy low cal low sodium korean healthy low cholesterol vegan sesame sesame oil bon appétit sugar conscious kidney friendly pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Kay Chun

Makes 8 servings

Source

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)

Method

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.

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 .)