This veggie is a must for bibimbap

Ingredients

• 500 g Soybean Sprouts (fresh, gently washed)
• 1 tbsp Salt (for boiling water)
• 2 L Water (for boiling the sprouts)
• 1 tbsp Kukaro (Korean Chili Flakes) (optional, adds mild heat)

Instructions

1. Wash the Sprouts

   Place the soybean sprouts in a bowl and gently rinse under cold running water, removing any dirt or debris.

   Time: PT5M

2. Boil the Sprouts

   Bring 2 L of water to a rolling boil, add 1 tbsp of salt, then add the washed sprouts. Boil for 4–5 minutes until just tender.

   Time: PT5M

   Temperature: 100°C

3. Drain and Cool

   Drain the sprouts in a colander and immediately rinse them under cold water to stop cooking and preserve texture.

   Time: PT2M

4. Season the Sprouts

   Transfer the cooled sprouts to a mixing bowl. Toss with a pinch of salt (optional) and, if desired, 1 tbsp of kukaro for a mild spicy kick.

   Time: PT3M

5. Store

   Place the seasoned sprouts in an airtight container and refrigerate. They keep well for up to 3 days.

   Time: PT1M

Nutrition Facts

Calories

30

Protein

3 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g