Korean meal is known to have a wide spread of side dishes or also known as banchan. These side dishes can be blanched vegetables or fermented vegetables such as kimchi. I made bean sprouts salad for my bibimbap, which I made for this month’s “Around the World in 30 Days with ABC Cooking” theme for Korea. This salad can be served as banchan or side dish and it can also be added to bibimbap.
Source: My Korean Kitchen
Cooking Time: 10 minutes
Ingredients:
- 200 grams Bean Sprouts
- ½ teaspoon Salt to be added to water
- 5-6 cups Water to blanch the sprouts
- ¾ – 1 teaspoon Green Onions chopped
- ½ teaspoon minced Garlic
- 1 teaspoon Roasted Sesame Seeds
- ¼ – ½ teaspoon Salt (adjust to taste)
- ¾ tablespoon Sesame Oil
Preparation:
- Rinse bean sprouts in water and discard bad beans.
- Boil water in a saucepan and salt. Add bean sprouts when the water boils and cook for 1 -2 minutes.
- Drain the water and run the beans under cold water.
- Squeeze out excess water from the beans and keep aside on a serving bowl.
- Add rest of the ingredients to the sprouts and toss.
- Serve as a side dish or use it in bibimbap.
Pradnya says
such a simple dish and looks beautiful
Kalyani says
very nice salad….
Harini says
Simple and nutritious, Usha.
Pavani says
Healthy Korean side dish.
Suma Gandlur says
The dish is nutritious besides being simple.
Priya says
I love anything with bean sprouts, this salad sounds very much as like a Chinese salad we had last time at one of our friend’s place.
Varada says
Such a simple and nutritious side dish. Love it
kurinji says
yummy and healthy salad…if time permits visit my blog…