One of my favourite things about Korean food (other than the spice) is that every meal is accompanied by a plethora of banchan (side dishes). At some restaurants, you’ll end up with 10 different complementary side dishes even though you only ordered a $9 bowl of soup. If you’re the type of person who loves variety and trying new things, it’s a fun way to eat.
This is a nice simple dish made with lightly boiled bean spouts that makes for a nice mild salad against a backdrop of spicy Korean food. The bean sprouts are crunchy with a great garlicky sesame flavor and go really well with a bowl of rice.
6 oz bean sprouts
1 garlic clove finely minced
1 Tbs chives finely chopped
1 Tbs toasted sesame seeds
1 Tbs light soy sauce
2 tsp sesame oil
1/4 tsp sugar
Boil the bean sprouts in salted water until they just start turning translucent. Drain thoroughly in a colander and when they are cool enough to touch, grab a handful an squeeze out as much water out as you can.
Toss with the remaining ingredients and serve as a side dish with rice.
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