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Sesame-Pepper Bean Sprouts

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Sesame-Pepper Bean Sprouts

Sesame-Pepper Bean Sprouts

amanda

Equipment

  • - Mandoline Slicer

  • - High-Quality Chef's Knife

  • - Cutting Board

  • - Spice Grinder (for sesame seeds)

  • - Kitchen Scale

  • - Large Mixing Bowl

  • - Tongs

  • - Salad Spinner

  • - Non-stick Roasting Pan

  • - Silicone Spatula

  • - Cuisinière (traditional French cooking pot)

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)

Instructions

1

Instruction 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

Instruction 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 .)
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