Serving 150922a
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Bean Sprout Salad #2
Korea
  -   Kongnamul
Serves
Effort:
Sched:
DoAhead:  
6 ban  
*
20 min  
Yes

This is one of the most common of the many tiny banchan side dishes served with a Korean meal. I can't remember any meal in a Korean restaurant at which a bean sprout banchan was not served. In the quantities usually served with a Korean meal this recipe will easily serve 6.



12
1/2
6
2
1
1
1/3
1
oz
t
c

cl

t
T
Bean Sprouts (1)
Salt
Water
Scallions
Garlic
Chili, Red (2)
Salt
Sesame Salt (3)
Make   -   (20 min - or 1 hour (see Note-1))
  1. Prep BEAN SPROUTS - or not (see Note-1).
  2. Bring Water to a rolling boil and add 1/2 t Salt. With the heat still full up drop in the Bean Sprouts and bring back to a boil, then take the pot off the burner, pour through a strainer and refresh under cold running water.
  3. Transfer the Bean Sprouts to a mixing bowl one handful at a time, squeezing out as much water as you can.
  4. Slice SCALLIONS thin crosswise, white and green. Add to bean sprouts.
  5. Crush the GARLIC and chop very fine. Add to bean sprouts.
  6. Core Chili and slice into very thin strips.
  7. Mix everything together well and serve cool or at room temperature.
NOTES:
  1. Bean Sprouts:   Most commonly, these will be Soy Bean Sprouts, but the common mung bean sprouts can be used. In a Korean household, the thread-like roots would always be pinched off, which is rather tedious (40 minutes for 12 ounces) - but that's what kids are for, right? We barbarians are free to ignore this requirement (unless we have Korean guests). Some Korean markets have packaged soy bean sprouts with the root ends already cut off.
  2. Chili, Red:   Around here everyone uses red ripe Fresnos, but other moderately hot chilis will work. For details see our Chilis Page.
  3. Sesame Salt:   This important seasoning is just white Sesame Seeds dry pan roasted until light golden in color, then cooled and crushed with Salt. For details see our recipe Sesame Salt page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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