What to buy: Soybean sprouts look like large mung bean sprouts and can be found next to the latter in Asian markets and specialty grocery stores. You can substitute mung bean sprouts if you can’t find soybean sprouts.
This recipe was featured as part of our Korean barbecue menu.
1 pound soybean sprouts
1 1/2 teaspoons kosher salt
1 teaspoon toasted sesame oil
Place all ingredients in a large container with a tight fitting lid and mix until well combined.
Cover and refrigerate until sprouts have begun to release some moisture, about 30 to 45 minutes.