Korean bean sprouts
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5 1/2 cups
, about 500 g
, thinly sliced
Wash 500 g (about 5 1/2 cups) bean sprouts. Plunge into boiling water for 3 min, then drain and rinse under cold running water. Drain well. Pat dry with kitchen towel. Stir 2 tbsp soy sauce with 2 tbsp dark sesame oil, 2 minced garlic cloves and 1/8 tsp pepper in a large bowl. Stir in bean sprouts, 1 grated carrot, 2 thinly sliced green onions and 1 tbsp toasted sesame seeds until evenly mixed. Refrigerate at least 1 hour before serving.