Sesame bean sprouts
Serves 4 as a side or appetizer or with bibimbap
The bean sprouts that make bibimbap and it’s family of rice dishes complete. For best results fresh-looking sprouts that are firm, crisp and not soggy.
1 pound mung or soy bean sprouts
3 tablespoons rice vinegar
4 teaspoons sugar
1 1/2 teaspoons sea salt
1 tablespoon toasted sesame seeds
1 1/2 teaspoons toasted sesame oil
1. In a large soup pot bring 3 quarts of water to a rolling boil. In a large metal colander rinse bean sprouts, picking out any husks. Using long handled tongs, stir sprouts into the boiling water and let cook for 2 minutes. Drain sprouts into a metal colander, then rinse thoroughly with plenty of cold water to stop the cooking process. Shake to remove any excess water.
2. Place sprout in mixing bowl and sprinkle with rice vinegar, sugar, salt, sesame seeds, and sesame oil. Use your hands or tongs to toss the sprouts to completely cover with the mixture. Cover and chill for 20 minutes before serving. Store tightly covered and chilled; eat within a day of preparing.