166g soybean sprouts (cleaned)
½ cup water
½ tsp salt
1 tsp gochugaru (korean hot pepper flakes)
1 tsp Korean soy sauce for soup
1 tsp extra virgin sesame oil
1 ½ tsp toasted white sesame seeds
½ tsp chopped garlic
1 spring onion (chopped)
½ red chilli (sliced)
- Place ½ cup of water and ½ tsp of salt in a pot and spread soybean sprouts over. Cover with lid and bring the pot over medium high heat and cook for 3 minutes. Lower the heat and continue to cook for 3 more minutes. When done, toss the soybean sprouts in the liquid first, then strain them out.
- Place the soybean sprouts in a mixing bowl, add in gochugaru, soy sauce for soup, extra virgin sesame oil, toasted white sesame seeds, chopped garlic, spring onion and red chilli.
- Put on a disposable glove and toss to combine with hand to incorporate the seasonings with the soybean sprouts.
- Transfer to a serving platter and serve.