Korean Bean Sprouts
Some may argue that Korean bean sprouts are not a condiment but rather a side dish or a vegetable dish. In my opinion, having spent time in Korea, it’s all of these. That’s one of the best parts of Korean food- many dishes fall into many categories because eating is not restrictive. Bean sprouts are high in nutritional content and believed to cool down chi that is overpowered by heat. These Korean bean sprouts are super easy and quick to make and you can eat them with rice as a banchan (Korean side dish) or as a vegetable dish.
Makes 1 medium sized bowl
3/4 lb fresh raw bean sprouts
2 scallions (green onions) sliced thinly on the diagonal
1/2 tablespoon salt
1 1/2 tablespoons sesame oil
In a medium sized pot, bring a few inches of water to a vigorous boil on high heat. Once the water has boiled for about 2 minutes or so, remove the pot from the heat and add the bean sprouts. Blanche the bean sprouts in the hot water for approximately 2 minutes until softened.
Drain the bean sprouts thoroughly and place in a mixing bowl. Sprinkle half of the salt evenly over the bean sprouts and allow to rest for 2 to 3 minutes. Drain any excess water from the bean sprouts and sprinkle the remaining salt and sesame oil. Toss the sprouts thoroughly.