One of my favourite things about Korean food (other than the spice) is that every meal is accompanied by a plethora of banchan (side dishes). At some restaurants, you’ll end up with 10 different complementary side dishes even though you only ordered a $9 bowl of soup. If you’re the type of person who loves variety and trying new things, it’s a fun way to eat.
This is a nice simple dish made with lightly boiled bean spouts that makes for a nice mild salad against a backdrop of spicy Korean food. The bean sprouts are crunchy with a great garlicky sesame flavor and go really well with a bowl of rice.
6 oz bean sprouts
1 garlic clove finely minced
1 Tbs chives finely chopped
1 Tbs toasted sesame seeds
1 Tbs light soy sauce
2 tsp sesame oil
1/4 tsp sugar
Boil the bean sprouts in salted water until they just start turning translucent. Drain thoroughly in a colander and when they are cool enough to touch, grab a handful an squeeze out as much water out as you can.
Toss with the remaining ingredients and serve as a side dish with rice.
update: This recipe has been entered in JFI Sprouts hosted this month by Ammalu’s Kitchen
I’m currently traveling around Asia looking for new foods and new inspirations to share with you. This post was written and scheduled ahead of time. As such, I may take a while to respond to your comments and questions but I’ll get to them as soon as I return:-)
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