Another simple Korean banchan (side dish) that I liked. When I started to make Korean food, I realized why their food are considered healthy. They eat lots of banchan which were mainly vegetable either pickled or boiled and seasoned with mainly salt, sesame oil, sesame seeds, red pepper powder, minced garlic and light soy sauce. As you know, garlic, sesame seeds, sesame oil, red pepper powder are all considered good for us, so I could see generally Korean food is healthier. This recipe works well with spinach and soybean sprout too. Just par-boiled the spinach and squeeze the water out before adding the seasonings, but omit the green onion.
- 1 big bowl of mungbean sprouts
- 1 stalk of green onion, use only the green part, finely chopped
- 2 cloves of garlic, minced
- 1 tsp. sesame oil
- 1/2 tsp. light soy sauce
- 1/4 tsp. salt
- 1 tsp. toasted sesame seeds
1. Pluck off the root of the bean sprout. Wash twice in water, drain.
2. Place the bean sprouts in a saucepan, cover with water. Close with lid and let it boil. When boiling, turn the heat to low and let it simmer for 10 minutes. After 10 minutes, pour the bean sprouts in a colander and run through cold water.
3. Place the drain bean sprouts in a glass bowl. Add in green onion, minced garlic, salt, light soy sauce, sesame oil and toasted sesame seeds. Toss and mix well with your hand. Do a taste test to see if you need more salt, season according to your taste.
4. Keep up to 2 days in the refrigerator.