Kong Namul-Korea(Blanched Bean Sprouts) - cooking recipe

Ingredients

8 oz. fresh bean sprouts
2 tsp. soy sauce
1 tsp. rice vinegar
1/2 tsp. sugar
1/2 tsp. sesame oil
1/4 tsp. chili sauce
1 scallion, finely minced
1/2 tsp. white sesame seed

Preparation

This is probably one of the most popular vegetables served at Korean meals, second only to Kimchee.
Blanch fresh bean sprouts in boiling water for 60 seconds.
Drain and rinse immediately with cold water.
Combine dressing ingredients.
Toss well drained sprouts and dressing together in a bowl.
Top with 1 fresh, finely minced scallion and 1/2 teaspoon white sesame seed.
Serve chilled as a side dish!