Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if y...
I always use a large bag of soybean sprout simply because it has a nicer texture and the added crunch from the soybean gives it a better taste overall. I boiled my sprouts in hot water for 1 min...
I have never had this before, so I cannot rate it based on what it should taste like. However, I thought this was very good and easy and budget-friendly (since I had all ingredients on-hand exc...
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 th...
Very tasty! I actually thought there was a little too much sesame oil, but other than that, a great blend of flavors! We will definitely make this again!
I love this stuff... definitely a acquired taste if you haven't eaten it before but give it a chance!!
Great recipe. Used a little less seasame oil and still tasted fine. Truly the taste I remember when I was living in Korea!
I prefer to use the regular bean sprouts from the grocery store rather then the ones with the pod on the end. I find the pod too strong of a taste.