Scrumptiously Savory Soybean Sprouts
Great healthy dish to have with any meal as a side but also wonderful on its own with just rice.
The most consumed vegetable next to the cabbage in Korea would be the bean sprouts. Often called (gookmin banchan), which translates into “The national side dish of People’s Republic of Korea”. Koreans eat bean sprouts A LOT.
Do you need one more side dish that goes well with Asian food? is a phenomenal side dish or salad recipe that’s achieved without great effort, economical, and healthy! One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with a nutty flavor from sesame oil and roasted seasame seeds . You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste. It makes a great bento filler too if you need just one more dish!
It is common to find this Korean bean sprout salad, also known as kongnamul, at a Korean restaurant among many other banchan (small Korean side dishes). Its mild flavor comes from the nuttiness of the sesame oil and the little spice from the gochugaru. The best part of this bean sprout salad is the crunch, which makes it a great compliment to rice or soups
While some people argue that uncooked bean sprouts provide a better crunch, Korean bean sprouts traditionally are blanched in boiling water just long enough to cook them slightly, but not long enough to make them mushy and unpalatable.
The most important thing is to squeeze out as much water from the bean sprouts as you can. That’s because bean sprouts are composed of mostly water. If you don’t squeeze enough water out of them after blanching, they will leach out a ton of liquid once they are tossed with the dressing, watering the whole thing down. Giving them a thorough wring also transforms the texture of the bean sprouts from subtly crisp to audibly crunchy.
1lb. of soybean sprouts
2 cloves garlic, minced
2 tsp. fish sauce
1/2 tsp. pink Himalayan salt
2 green onions, chopped
1 tbs. sesame oil
1 tsp. toasted sesame seeds
Bring a large pot of water to a boil.
Blanch the sprouts for about 1 minute, stirring occasionally.
Strain the bean sprouts and rinse them in cold water in a large bowl a couple of times.
As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well.
Combine garlic, green onion, fish sauce, Himalayan salt, sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.
Transfer them to a serving bowl or plate. Serve warm or cold as a side dish.
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