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Picture from wiki for attention I’ve tried making kongnamul muchim at home a couple of times and it’s sooooooooo delicious but the process of cleaning the sprouts is so tedious to me. How hardcore are you guys about it? Do you snap the end off the sprouts or do you just take out sprouts that have black/rotted beans? What about spotted beans or beans where the skin is coming off? Basically, how do you guys clean the sprouts in the easiest and quickest way? Because I want to eat bean sprouts at home all the time submitted by /u/andrastesflamingass |
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