Korean Bean Sprouts
by Reverse traveler
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soybean sprouts let go and blanch in water for one minute, let cool enough to control the moisture
2. The ratio of sugar to vinegar is 1:1
3. The bean sprouts are pickled in sweet and sour salt for a taste
4. Control water, add Korean hot sauce, chicken essence, sesame
5. Just mix well.
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