From 6176a6dd85c6265512abe47daf24d62d6ae1bffe Mon Sep 17 00:00:00 2001
From: Jake Runyan <runyanjake@gmail.com>
Date: Wed, 7 Jan 2026 07:19:31 -1000
Subject: [PATCH] Add bean sprouts

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 recipes/docs/sides/korean-bean-sprouts.mdx | 62 ++++++++++++++++++++++
 1 file changed, 62 insertions(+)
 create mode 100644 recipes/docs/sides/korean-bean-sprouts.mdx

diff --git a/recipes/docs/sides/korean-bean-sprouts.mdx b/recipes/docs/sides/korean-bean-sprouts.mdx
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+---
+sidebar_position: 1
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Korean Bean Sprouts (Kongnamul Muchim)
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A classic Korean side dish of mung bean sprouts seasoned with garlic, sesame oil. This plate lunch banchan can be served warm, at room temperature, or cold.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    ```text title="Ingredients"
+    1 pound mung bean sprouts (soybean ok but not ideal)
+    1 head garlic, minced
+    1 tablespoon sesame oil
+    1 tablespoon soy sauce
+    1 teaspoon fish sauce (or salt)
+    2 stalks green onions, chopped
+    1 tablespoon sesame seeds
+    ```
+
+    <Admonition type="warning" title="Mung vs Soybean">
+      <p>
+        Traditionally this dish is made using mung bean sprouts. However on the mainland those can be hard to find, so soybean sprouts can be used instead.
+      </p>
+    </Admonition>
+
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+
+    1. Rinse **bean sprouts** under cold running water several times. Discard browned sprouts and remove stringy root ends if desired. Drain and set aside.
+    2. Bring a pot of water to a boil with a pinch of salt. Add all **bean sprouts**, cover with lid, and cook on medium-high heat for 5 minutes. Keep the lid on throughout cooking.
+    3. Drain immediately and place cooked sprouts in a mixing bowl.
+    4. Add minced **garlic**, **sesame oil**, **soy sauce**, **fish sauce**, chopped **green onions**, and **sesame seeds** to the bowl.
+    5. Toss and mix well, preferably by hand with a glove.
+
+    <Admonition type="warning" title="Keep the Lid On">
+      <p>
+        Keep the lid on the pot during boiling to prevent a fishy flavor from developing.
+      </p>
+    </Admonition>
+
+    <Admonition type="info" title="Storage">
+      <p>
+        Stores 2-3 days in a sealed container in the refrigerator.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Original Recipe](https://onolicioushawaii.com/korean-bean-sprouts/)
+  </TabItem>
+</Tabs>