Small Dish of Bean Sprout Salad #1
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Bean Sprout Salad #1


Korea   -   Sookju Namul
Makes:
Effort:
Sched:
DoAhead:  		 6 ban
*
15 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 salad was not served. In the quantities usually served with a Korean meal this recipe will easily serve 6.

12
1/2
5
2
1
2/3
1/2
1/4
1/2
oz
t
c

cl
t
t
t
T
Bean Sprouts (1)
Salt
Water
Scallions
Garlic
Sesame Oil, dark  
Salt
Pepper black
Toasted Sesame (2)
Make   -   (15 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. When the pot comes back to a boil, give them 1 minute, then drain and refresh with 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. Cut the roots from the SCALLIONS, split the white part in half lengthwise and cut the whole scallions crosswise into thin slices. Add to bean sprouts.
  5. Crush the GARLIC and chop very fine. Add to bean sprouts.
  6. Add Sesame Oil, Pepper, 1/2 t Salt and the toasted Sesame Seeds to the bean sprouts.
  7. Mix everything together well and serve cool or at room temperature.
NOTES:

  1. Bean Sprouts:

      These are the common mung bean sprouts. In a Korean household, the thread-like roots would always be pinched off, which is rather tedious (45 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). Soy bean sprouts can be used for this recipe, and Soy Sprouts can be purchased with the root end already cut off in some Korean markets.

  2. Sesame Seeds:

      Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds recipe.
  3. 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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