• 12 oz. Pacakge Mung Bean or Soy Bean sprouts
  • ½ Red Peppers, cut into long strips
  • 1 Tablespoon Gochujang (fermented Korean red chili pepper paste)
  • 2 Teaspoons Agave Nectar or Sugar
  • 2 Tablespoons Leak, chopped
  • 2 Teaspoons Rice Vinegar
  • 1 Tablespoon crushed toasted sesame seeds
  • 2 Teaspoon toasted sesame seed oil
  • Sea Salt to Taste

This Korean side dish goes well with the Korean Tacos or any Korean BBQ dish.


  1. Wash mung bean sprouts discarding discolored or spoiled sprouts.
  2. In a small sauce pan, cook the red peppers on medium heat for about 5 minutes. Set aside to add later.
  3. In a medium pan, bring 4 cups of water to a boil. Blanch mung bean sprouts for about 5 minutes. Want mung bean to be semi soft.
  4. Place mung beans in a medium sized bowl and add remaining ingredients to mung beans and stir well.
  5. Marinate for about 30 minutes and serve cold.