Bean sprouts are the white, crunchy shoots of the mung bean that are often used in Korean soups and stir-fries.

Bean Sprout Salad

3 c. water
3 c. fresh bean sprouts*
1/2 tsp. soy sauce
2 tsp. vinegar
1 tsp. sesame oil
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
2 green onions, finely chopped
1 tsp. toasted sesame seeds (see recipe on below)

1. In a large saucepan, bring water to a boil over high heat. Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes, or until crisp-tender.

2. Pour bean sprouts into a colander and rinse with cold water. Drain well and place in a large bowl.

3. In a small bowl, combine remaining ingredients and stir to dissolve sugar.

4. Pour dressing over bean sprouts, toss, and serve.

Preparation time: 15 to 20 minutes
Cooking time: 2 to 3 minutes
Serves 6

*Soybean sprouts, which have a stronger taste and smell than the sprouts from the mung bean, can be used in this recipe if they are cooked a minute or two longer.

Toasted Sesame Seeds/Kkae Sogum

toasted sesame seeds

The delicious, nutty flavor of sesame seeds is heightened when the seeds are lightly toasted and crushed. Toasted sesame seeds are usually made in large quantities because they are found in so many Korean recipes. If you like, you can add a pinch of salt to the sesame seeds as you crush them.

2 tbsp. sesame seeds


1. Place sesame seeds in a small frying pan. (Do not add oil.) Cook, stirring constantly, over medium heat 2 to 4 minutes, or until golden brown. (Be careful not to burn.) Remove from heat and set aside to cool.

2. Place toasted seeds into a large bowl and crush with the back of a wooden spoon.

Preparation time: 2 minutes
Cooking time: 2 to 4 minutes
Makes 2 tbsp.