Korean bean sprout salad is a side dish (banchan) often served in Korean restaurants. It's neutral flavor goes with any dish and is nice and refreshingly crisp.
You can make this up to 2 days ahead of time and serve it with rice and other side dishes that can also be make ahead of time, like kimchi, sesame spinach, and pickled daikon and carrots.
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| Blanch bean sprouts. Drain and rinse |
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| Return to pot. Add seasonings and simmer 2 min |
Yields 3 side servings
Ingredients:
- ½ lb mung bean sprouts
- ½ t salt
- 1 t pure sesame oil (Kadoya brand is my favorite)
- 1 green onion, chopped
- 1 clove garlic, finely minced
- pinch of black pepper
Procedures:
1. Add mung bean sprouts into a pot of boiling water, and boil for 3-4 minutes.
2. Rinse and drain the bean sprouts.
3. Return the bean sprouts to the pot. Add the remaining seasoning ingredients and simmer for 2-3 minutes until warmed through to take the bite out of the raw garlic. Serve immediately, or refrigerate and serve later. It will be good in the fridge for up to 2 days and can be served room temperature or cold.