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 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 evaporated cane 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.