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Kongnamool (Korean Soybean Sprouts)
June 27, 2010

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.

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