• 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.

Directions:

  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.