Sesame-Pepper Bean Sprouts

Ingredients

• 8 servings to-ban-jan red (coarse Korean pepper powder)
• 0.5 teaspoon kosher salt 
• 12 ounces mung bean sprouts 
• 0.3 teaspoon pepper in a bowl black freshly ground
• 2 teaspoons sesame oil toasted
• 2 tablespoons sesame seed toasted

Equipment

• bowl
• pot

Directions

1. Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoonkosher salt, and 1/4 teaspoon freshly groundblack pepper in a small bowl; set aside.
2. Cook 6 cups mung bean sprouts (about12 ounces) in a large pot of boiling salted wateruntil soft but not mushy, 3-4 minutes.
3. Drainwell.
4. Transfer to a medium bowl.
5. Add 2 teaspoonstoasted sesame oil; toss to coat. Seasonwith sesame mixture and gochugaru(coarse Korean red pepper powder).(
6. Serve remaining sesame mixture with
7. Bibimbap.)