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Marinated Soy Bean Sprouts (Kongnamool)

Author: Chef Katie Chin
  • 2 tbsp light soy sauce
  • 1/4 cup toasted sesame oil
  • 1-2 tsp sriracha sauce
  • 2 garlic cloves minced
  • 2 tsp toasted sesame seeds
  • 1 1/2 tsp rice vinegar
  • 1 pound soy bean sprouts
  • 3 tbsp finely chopped green onions
  1. Whisk the soy sauce, sesame oil, sriracha sauce, garlic, sesame seeds and rice vinegar until blended. Set aside.

  2. Bring a large pot of slightly salted water to a boil

  3. Add the sprouts and cook uncovered for about 15 seconds until tender crisp

  4. Remove from the water with a strainer and immerse in ice water until cold, at least five minutes

  5. Remove from the ice water with a strainer and transfer to a bowl

  6. Add the reserved sauce and toss to coat

  7. Garnish with green onions and serve