Sesame Pepper Bean Sprouts Food

SESAME-PEPPER BEAN SPROUTS

Steps:

• 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 .)

SESAME BEAN SPROUTS

Steps:

• Clean sprouts, discard any brown pieces.
• Place into boiling water, allow to boil for approximately 5-8 minutes.
• Drain well.
• In large bowl, toss ingredients.
• Served warm or cold.

BEEF WITH BEAN SPROUTS

Steps:

• Marinate beef with 2 tablespoons light soy sauce and 1 tablespoons tapioca starch or cornstarch for 5 to 10 minutes.
• Heat wok. Add 1 tablespoons peanut oil. Add ginger, garlic and onion and stir fry for half a minute. Add beef and stir fry until meat changes colour. Remove and set aside.
• Add all vegetables and stir fry until tender crisp.
• Return beef to wok, add sauce, bring to a boil and mix well.

ORIENTAL BEAN SPROUTS

Steps:

• Place drained bean sprouts in a small mixing bowl.
• In a small bowl, mix together tamari, sugar, rice vinegar and sesame oil. Pour over the bean sprouts and gently toss.
• Let marinate 30 - 60 minutes, stirring occasionally.
• Drain off liquid just before serving.
• Optional: garnish with fine chopped green onion.

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

Steps:

• 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, chile 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.