Cherry & Dennis Helper Habitat
Korean Seasoned Soybean Sprouts
韓式麻油拌大豆芽
Recipe overview
Boil soybean sprouts thoroughly, drain, then dress with sesame oil, garlic and spring onion for a Korean side dish.
01
Ingredients
Main ingredients
- 400 g Fresh soybean sprouts
- 1 stalk Spring onion
- 1 clove Garlic
Sesame seasoning
- 2 tsp Toasted sesame oil
- about ¼ tsp Salt
- 1 tsp Toasted white sesame seeds
02
Tools
- Large pot and lid
- Colander
- Tongs
- Mixing bowl
- Knife and cutting board
- Spoon
- Timer
03
Steps
Step 1
Sort sprouts
Discard discoloured or spoiled soybean sprouts.
Step 2
Rinse sprouts
Wash sprouts in a colander under running water.
Step 3
Drain raw sprouts
Let washed raw sprouts drain.
Step 4
Boil water
Bring plenty of water to a vigorous boil in a covered large pot.
Step 5
Add sprouts
Add sprouts to boiling water, ensuring they are submerged.
Step 6
Cook thoroughly
Cover and boil for about 5 to 7 minutes until sprouts are thoroughly cooked; do not give them only a brief blanch.
Step 7
Check doneness
Lift a few sprouts and check the stems are tender with no raw smell; keep boiling if needed.
Step 8
Drain cooked sprouts
Pour cooked sprouts into a clean colander and drain the hot water.
Step 9
Cool promptly
Spread cooked sprouts in a clean shallow bowl and cool promptly until ready to dress.
Step 10
Chop aromatics
Finely chop spring onion and garlic.
Step 11
Mix sesame seasoning
Combine sesame oil, salt and minced garlic in a small bowl.
Step 12
Dress and serve
Toss seasoning and spring onion with cooked sprouts, sprinkle toasted sesame seeds and serve; refrigerate if not eating now.
Common mistakes
- A quick blanch can leave sprouts undercooked; do not leave the cooked dish at room temperature for long.
Tips
Raw sprouts can carry foodborne bacteria. Prevent cross-contamination after cooking. Soy and sesame may cause allergies.
