Sesame-Pepper Bean Sprouts
A simple Korean-inspired side dish featuring tender mung bean sprouts tossed with aromatic sesame oil and a flavorful blend of toasted sesame seeds, black pepper, and optional gochugaru for heat.
4 servings
7 min
Ingredients
- •2 tablespoons toasted sesame seeds
- •½ teaspoon kosher salt
- •¼ teaspoon black pepper
- •6 cups mung bean sprouts
- •2 teaspoons toasted sesame oil
- •1 teaspoon gochugaru
Cooking Instructions
- 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.
2 min
- 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 .)
5 min
