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!
|[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|
- 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.
Recipe adapted from [Korean Bapsang]