I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if you are watching calories you can use an 1/8 cup instead of the 1/4 cup and it still has plenty of sesame flavor. I blanch the beans for a minute or two. I skip the vinegar. I don't care for it in this recipe as I do other Korean recipes. My husband is Korean and he thought this recipe was delicious! My Korean mother in law is an amazing cook and I like this recipe better than hers. Please don't tell. Read More
I WILL make this again because I am really about exploring Korean food lately. However me and another foodie tasted it and we both agreed - "Needs something"...I think the ratio of sesame oil to vinegar is off - way too much oil and too little rice vinegar. Even with the soy sauce in there it may need some salt too to taste. I was excited to use Korean red pepper flake for something other than my kimchi. Read More
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if you are watching calories you can use an 1/8 cup instead of the 1/4 cup and it still has plenty of sesame flavor. I blanch the beans for a minute or two. I skip the vinegar. I don't care for it in this recipe as I do other Korean recipes. My husband is Korean and he thought this recipe was delicious! My Korean mother in law is an amazing cook and I like this recipe better than hers. Please don't tell. Read More
I always use a large bag of soybean sprout simply because it has a nicer texture and the added crunch from the soybean gives it a better taste overall. I boiled my sprouts in hot water for 1 minute then drained in a colander. For the seasoning I did not use the full 1/4 cup of sesame oil called for in the recipe. It is a tad bit too much sesame oil and a waste of oil. I was taught to just eye ball and season to taste. For the most part I usually start with maybe 2T then mix and taste. I left out the rice wine vinegar. I also used two green onioin stalks finely sliced a little rock salt to taste and a sprinkle of sesame seeds which were toasted in a pan. I leave out the korean hot chili pepper for personal preference. (most of my family cannot handle the spiciness). However you don't need to add a lot of the korean pepper as it will get stronger as it marinates. I make sure all the sauce coats the sprouts well before chilling. I let the sprouts sit in the refrigerater to marry for a few hours before eating though you could eat it right away. The flavor is much better when you let it sit for a while. I serve this with "Kalbi(korean bbq ribs) " and "Korean-style Seaweed Soup " also on this website. Read More
The soybean sprouts should have the actual soybean on the end (yellow). You can usually find them like this at an Asian/Korean Market. Our local grocery store doesn't carry the sprouts with the bean on the end. Otherwise, this recipe was spot on. Be careful with how much rice wine vinegar you add (go slow). Also, I had to blanch my sprouts for longer than 15 seconds; more like 1 to 2 minutes. Read More
Very tasty! I actually thought there was a little too much sesame oil but other than that a great blend of flavors! We will definitely make this again! Read More
I have never had this before so I cannot rate it based on what it should taste like. However I thought this was very good and easy and budget-friendly (since I had all ingredients on-hand except for the soybean sprouts and chile). I did not use the Korean chile because I did not have time to go to a specialty store but I did mix in some red pepper flakes. I will definitely make this recipe again! Read More
I WILL make this again because I am really about exploring Korean food lately. However me and another foodie tasted it and we both agreed - "Needs something"...I think the ratio of sesame oil to vinegar is off - way too much oil and too little rice vinegar. Even with the soy sauce in there it may need some salt too to taste. I was excited to use Korean red pepper flake for something other than my kimchi. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if you are watching calories you can use an 1/8 cup instead of the 1/4 cup and it still has plenty of sesame flavor. I blanch the beans for a minute or two. I skip the vinegar. I don't care for it in this recipe as I do other Korean recipes. My husband is Korean and he thought this recipe was delicious! My Korean mother in law is an amazing cook and I like this recipe better than hers. Please don't tell.
I always use a large bag of soybean sprout simply because it has a nicer texture and the added crunch from the soybean gives it a better taste overall. I boiled my sprouts in hot water for 1 minute then drained in a colander. For the seasoning I did not use the full 1/4 cup of sesame oil called for in the recipe. It is a tad bit too much sesame oil and a waste of oil. I was taught to just eye ball and season to taste. For the most part I usually start with maybe 2T then mix and taste. I left out the rice wine vinegar. I also used two green onioin stalks finely sliced a little rock salt to taste and a sprinkle of sesame seeds which were toasted in a pan. I leave out the korean hot chili pepper for personal preference. (most of my family cannot handle the spiciness). However you don't need to add a lot of the korean pepper as it will get stronger as it marinates. I make sure all the sauce coats the sprouts well before chilling. I let the sprouts sit in the refrigerater to marry for a few hours before eating though you could eat it right away. The flavor is much better when you let it sit for a while. I serve this with "Kalbi(korean bbq ribs) " and "Korean-style Seaweed Soup " also on this website.
The soybean sprouts should have the actual soybean on the end (yellow). You can usually find them like this at an Asian/Korean Market. Our local grocery store doesn't carry the sprouts with the bean on the end. Otherwise, this recipe was spot on. Be careful with how much rice wine vinegar you add (go slow). Also, I had to blanch my sprouts for longer than 15 seconds; more like 1 to 2 minutes.
Very tasty! I actually thought there was a little too much sesame oil but other than that a great blend of flavors! We will definitely make this again!
I have never had this before so I cannot rate it based on what it should taste like. However I thought this was very good and easy and budget-friendly (since I had all ingredients on-hand except for the soybean sprouts and chile). I did not use the Korean chile because I did not have time to go to a specialty store but I did mix in some red pepper flakes. I will definitely make this recipe again!
I WILL make this again because I am really about exploring Korean food lately. However me and another foodie tasted it and we both agreed - "Needs something"...I think the ratio of sesame oil to vinegar is off - way too much oil and too little rice vinegar. Even with the soy sauce in there it may need some salt too to taste. I was excited to use Korean red pepper flake for something other than my kimchi.
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