I can’t get enough banchans or jjigaes or kimchis to save my life. Seriously, I’ve been known to stress eat kimchi straight out of the jar. No kimchi? No problem. I’ll go straight for the leftover banchans laying around in the fridge. It doesn’t help that many of my favorite banchans, or Korean side dishes, are so easy to prepare. This bean sprout banchan is one of the most common. I actually prefer them after they’ve marinated in their seasoning for a few hours.
1 pound soybean sprouts
1 garlic clove, minced
1 green onion, chopped
1 teaspoon gochugaru (Korean hot pepper flakes, optional)
1 teaspoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
1. Put the soybean sprouts in a bowl and cover with water. Gently clean and pick out any dead beans. Drain.
2. Transfer the bean sprouts to a large saucepan. Add 1 cup water and 1 teaspoon salt, cover, and cook over medium-high heat for 10 to 12 minutes, until the beans are cooked. Drain and set aside in a bowl to cool slightly. Add 1/2 teaspoon salt and the rest of the ingredients to the bean sprouts and mix gently with your hands. Transfer to a serving plate and serve.