Korean Bean Sprout Salad

• 1 lb fresh soy bean sprouts
• 2 green onions, chopped
• 12 small carrot, shredded
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon salt
• 1 teaspoon coarsely ground dried red chili pepper
• 1 tablespoon minced garlic
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar or 1 teaspoon rice wine

1. Bring 1 quart of water to a full boil.
2. Add bean sprouts and return to full boil.
3. Cook for 1 minute then remove from heat.
4. Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
5. Add all other ingredients and toss until well mixed.
6. Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
7. Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
8. Serve chilled or at room temperature.
9. Some restaurants will also add MSG to the salad.

soy bean sprouts, green onions, carrot, sesame seeds, salt, red chili pepper, garlic, sesame oil, rice vinegar

Taken from www.food.com/recipe/korean-bean-sprout-salad-508896 (may not work)