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.

Sukju Namul (Korean Bean Sprout Salad)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 wh

Summary

  • CourseSalad
  • CuisineKorean
  • Yield0
  • Cooking Time0 minutes
  • Preperation Time0 minutes
  • Total Time0 minutes

Ingredients

6 ounces
bean sprouts
1 clove
garlic finely minced
1 tablespoon
chives finely chopped
1 tablespoon
toasted sesame seeds toasted
1 tablespoon
soy sauce light
2 teaspoons
toasted sesame oil
1/4 teaspoon
sugar

Steps

  1. 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.
  2. Toss with the remaining ingredients and serve as a side dish with rice.