Korean Spicy Soybean Sprouts Banchan Side Dish
- 2 cups soybean sprouts
- 1 tablespoon gochugaru
- 2 tablespoons rice wine vinegar
- ¼ teaspoon salt
- Bring a large pot of water to a roiling boil; cook soybean sprouts for 5 minutes; remove from heat and strain. Allow to cool under running cold water, massaging the soybean sprouts. Add gochugaru, rice wine vinegar, and salt and toss the sprouts together; serve immediately or transfer to a container.
You can purchase Korean ingredients such as gochugaru in Asian and Korean markets and in online stores. Make this side dishs ahead of time and store in Tupperware to enjoy throughout the week!
What others are saying
Vincent A says:
I made this and used the leftovers as an ingredient in another entree the following day with white rice and other side dishes I had accumulated.
Daniel Amen says:
I made 3 banchan side dishes in under an hour! Winner for me!