Kong Namul Bean Sprout Salad

Name: Kong Namul Bean Sprout Salad
Prep time: 15 min
Total time: 15 min
Yield: Makes 6 or more servings
Cuisine: Korean
Ingredients: Salt; 1 pound mung or soybean sprouts, trimmed if you like; 2 scallions, trimmed and minced; 1 teaspoon sugar; 1 teaspoon toasted sesame seeds; 1 tablespoon dark sesame oil; 1 teaspoon minced garlic; 1 pound mung or soybean sprouts, trimmed if you like; 1 tablespoon soy sauce

Preparation info

Makes
6
or more servings

Difficulty
Easy
Ready in
15 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Usually served as a panchan (side dish or small appetizer), this makes a fine little salad, too. Like many panchan, it contains sesame oil. To trim bean sprouts—a process I consider unnecessary but many people worldwide believe essential—simply pull off the thin little tail.

Ingredients

Salt
1 pound mung or soybean sprouts, trimmed if you like
1 tablespoon soy sauce

Asia
Korea
Starter
Dinner
Vegan
Winter
Summer

Method

Bring a medium pot of water to a boil and add salt. Poach the sprouts in this water for about 1 minute; drain and immediately toss with the soy sauce, sesame oil, garlic, and sugar.
Taste and adjust the seasoning, adding salt or more soy sauce or sesame oil if you like. Serve or refrigerate and serve cold, garnished with the sesame seeds and scallions.