Thursday’s Side Dish: Bean Sprout Banchan

A simple salad from baby stems

This bean sprout salad (sukju namul) is ubiquitous at most Korean restaurants. Also, look for it in the prepared food section of Asian markets. It’s very simple in preparation yet flavorful. Here’s our recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl with lid
1 medium-sized sauce pan
2 cups water
16 oz Mung bean sprouts
2 garlic cloves, minced
¼ cup green onion, chopped
2 teaspoons sesame seeds
2 tablespoons soy sauce
½ teaspoon sugar
2 tablespoons sesame oil

Cooking and Directions:

Place saucepan and water on stove at high heat. Bring to a boil. Pour bean sprouts into hot water. Let bean sprouts blanch for 1-2 minutes. Remove saucepan from stove and drain water. Place cooked bean sprouts in bowl. Let them cool to room temperature. Next, add sesame oil, sesame seeds, soy sauce, garlic, sugar, and green onion. Toss well. Finally, let salad chill in the refrigerator for at least 3 hours. Serve with a sprinkling (garnish) of freshly chopped hot pepper.