Side Dishes/Appetizers South Korea

Bean Sprout Salad-Korea

One of my favorite things about Korean restaurants are the little complimentary dishes diners are given upon being seated (it’s the Korean version of the bread basket, or the tortilla chips and salsa). Although there is one dish I abstain from eating due to its hotness (kimchi-a spicy pickle that is Korea’s national dish and is found at every meal), the rest I love. Just a word about Korean cuisine-salads are called namul and are nothing like the salads people in Western countries are used to as they are often spicy and eaten with rice. Bean sprouts are one of those salads and while I’m not at the point where I just sit down in front of the television and start snacking on some bean sprouts, I do enjoy eating them whether at a Korean restaurant or when served as a side dish to Korea’s tak jjim. If you’ve never eaten bean sprouts before, give them a try. In all honesty they don’t have a whole lot of taste so that’s why a salad that includes an array of seasonings helps. But they’re probably one of the healthiest things you could eat.

Bean Sprout Salad-Sukju namul
recipe courtesy of Cooking the Korean Way by Okwha Chung and Judy Monroe
3 cups water
3 cups bean sprouts
1/2 teaspoon soy sauce
2 teaspoons vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 green onions
1 teaspoon toasted sesame seeds (I skipped this)
-In a large saucepan, bring water to a boil over high heat. Add bean sprouts, reduce heat to medium, and cook for 2-3 minutes or until crisp tender. 
-Pour bean sprouts into a colander and rinse with cold water. Drain well and place in a large bowl. 
-In a small bowl, combine remaining ingredients and stir to dissolve sugar. 
-Pour dressing over bean sprouts, toss, and serve. 


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