Korean Bean Sprouts (kongnamool-munchim)

• 1/2 lb soy bean sprouts
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp minced garlic or garlic powder
• 1 pinch cayenne pepper OR 1 teaspoon of rooster sauce (shown in picture)
• 1/4 cup green onion chopped
• 2 tbsp sesame seeds garnish
• 1 tsp OPTIONAL: rice wine vinegar

1. Rinse the bean sprouts.
2. Drop bean sprouts into boiling water.
3. Either blanch or boil for 5 minutes.
4. Drain the bean sprouts and add all ingredients in a bowl.
5. Stir all ingredients in well and refrigerate for at least 3 hours to have the soy sauce soak in the sprouts.

soy bean sprouts, soy sauce, sesame oil, garlic, cayenne pepper, green onion, sesame seeds, rice wine vinegar

Taken from cookpad.com/us/recipes/341185-korean-bean-sprouts-kongnamool-munchim (may not work)