SESAME-PEPPER BEAN SPROUTS

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Sesame-Pepper Bean Sprouts image

Provided by Kay Chun

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Low Sodium     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

Yield Makes 8 servings

Number Of Ingredients 6

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)

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 .)

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