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Spicy Korean Bean Sprouts
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5 from 5 votes

Spicy Korean Bean Sprouts (Kongnamool)

A fast, easy, and cold Korean Bean Sprouts recipe
Course Appetizer, Salad, Side Dish, Snack
Cuisine Asian, Korean
Keyword 5 minutes, asian, easy, fast, korean
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2

Equipment

  • pot
  • strainer
  • bowl with ice
  • measuring spoons

Ingredients

  • 1 bag bean sprouts Find these in the produce section
  • 1 tsp either chili flakes or chili paste to taste
  • 1/2 tsp sesame oil you can add more to taste
  • 1 tsp toasted sesame seeds
  • 1/2 tsp rice vinegar
  • 1-2 green onions finely chopped

Instructions

  • First take out beans, rinse, and place in pot of boiling water. Only par boil for about 2 minutes
  • Drain beans then immediately put into bowl full of ice and some cold water (this flash cools them)
    ice bath for Korean bean sprouts
  • While these are "cooling" add everything except green onions into a small bowl and mix
    Korean bean sprout mixture
  • This is where you can adjust your spice level to your liking. Add more or less chili flakes or chili paste
  • Take beans out of "cold bath" and place in bowl with mixture and toss
    Rinsing bean sprouts
  • Scoop into bowls and sprinkle green onions and toasted sesame seeds (optional) on top. ENJOY
    Korean bean sprouts

Notes

This dish is versatile and can be as spicy as you like. Even if you don't like spice don't skimp out on the chili flakes or chili powder just put less because it makes the dish. Also, this dish can be served at room temp or cold. This can stay in the fridge for up to 3-4 days and can be served as a side dish, appetizer, or eat it for a snack by itself!