Kongnamul (Korean Seasoned Soybean Sprouts)

1. 1

   Assemble all the ingredients.

2. 2

   Bring a large pot of lightly salted water to a boil; add the bean sprouts and cook, uncovered, until tender but still crisp, about 15 seconds.

3. 3

   Drain in a colander, then immediately submerge in ice water for several minutes to halt the cooking. Drain thoroughly and set aside.

4. 4

   Whisk the sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.

5. 5

   Stir in the bean sprouts and toss to coat; sprinkle with the green onions and season with the rice wine vinegar. Refrigerate before serving.

• Calories 523.35 kcal High
• Protein 5.72 g Moderate
• Carbs 103.58 g Moderate
• Total Fat 15.2 g Moderate
• Saturated Fat 2.12 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 484.33 mg High
• Fiber 0.42 g Low Source
• Sugar 0.19 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 99.97 mg Low Source
• Iron 4.26 mg Good Source
• Potassium 1237.42 mg Good Source
• Vitamin A 101.38 mcg_rae Moderate
• Vitamin C 4.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅