Pickled Bean Sprouts
HB-16549 · Hand-built original · Korean
Crunchy raw bean sprouts, onion and chilies pickled by pouring a boiling soy, sugar and vinegar brine over them — sharp, sweet and ready in hours.
KoreanSideVegetarianVeganDairy-freeEgg-freeHigh Fiber
Main ingredient: bean sprouts
Pairs well with: steamed rice, grilled pork, kimchi, noodle soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10.5 oz bean sprouts
- 1/2 onion
- 1 Cheongyang chili pepper
- 1/2 red chili pepper
- 1 paper cup soy sauce
- 1 paper cup sugar
- 1 paper cup vinegar
- 1 paper cup water
Method
- Wash the bean sprouts thoroughly and drain them.
- Cut the onion half into bite-size pieces.
- Slice the Cheongyang chili and the red chili half into rings.
- Boil the soy sauce, sugar, water and vinegar together in a pot, only until the sugar fully dissolves.
- Pack the bean sprouts and the prepared onion and chilies into a clean container.
- Pour the boiling brine over the vegetables while it is still bubbling hot.
- Let the container cool, then refrigerate the pickles for 4 to 5 hours to mature before eating.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).