Kongnamool (Korean Soybean Sprouts) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 8, 2010
I love this stuff... definitely a acquired taste if you haven't eaten it before but give it a chance!!
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Reviewed: Jun. 27, 2010
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 the bean on the end. Otherwise, this recipe was spot on. Be careful with how much rice wine vinegar you add (go slow). Also, I had to blanch my sprouts for longer than 15 seconds; more like 1 to 2 minutes.
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Photo by Kastro

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA
Reviewed: Jun. 22, 2010
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!
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Photo by Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA
Living In: Honolulu, Hawaii, USA
Reviewed: Feb. 2, 2010
Very good =) Be careful with the rice wine vinegar though, I added just a bit much.
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Reviewed: Nov. 17, 2009
My boyfriend said this was the best he has ever had and we go to alot of resturants.
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