Bean sprout is probably one of the most commonly served food for side dishes in Korean cuisine. I love it when dishes can be prepared ahead of time and can be served cold because I only have two burners, food often turns cold after cooking the first one to two dishes. This bean sprout dish is a very good option for bento’s (lunch boxes) too!
| INGREDIENTS | |
|---|---|
| Bean Sprouts | 200g |
| Scallions | 2 Strands |
| [SAUCE] Soy Sauce | ½ Tablespoon |
| [SAUCE] Sesame Oil | ½ Tablespoon |
| [SAUCE] Grated Garlic | 1 Teaspoon |
| [SAUCE] Salt | ¼ Teaspoon |
| [SAUCE] White Sesame Seeds | ½ Tablespoon |
DIRECTIONS
- In a pot of hot boiling water, cook the bean sprouts for a few minutes. Then drain the water, and dip the bean sprouts in a bowl of cold water in order to cool down.
- Finely dice the scallions.
- In a large mixing bowl, combine the bean sprouts, diced scallion and [SAUCE] ingredients together and toss well.
- DŌZO!
Recipe adapted from [Korean Bapsang]
DŌZO by estellicious cooking 