I made this the other night to accompany the Mapo Tofu. It was a nice addition as it added a needed crunch factor to the soft tofu. It would be great just served alone with white rice or even as a topping for a sandwich. I left off the raw garlic as both Laura and I do not like it raw, but you can add it if you like or toast it before using. I also added quite a bit more vinegar and used less sesame oil. This is something you should adjust to your own taste. If you don’t have the Korean chili powder, you may use red chili flakes. White wine vinegar will work in place of the rice wine vinegar.
Ingredients:
1 pound bean sprouts
2 tablespoons soy sauce
1/4 cup sesame oil
2 teaspoons Korean chili powder (gochugaru)
1 1/2 teaspoons garlic, minced (optional)
2 teaspoons sesame seeds
1/4 cup green onion, chopped
2 teaspoons rice wine vinegar, or to taste
Method:
1. Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
2. Whisk soy sauce, sesame oil, chili powder, garlic (optional), and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
