This is probably one of my favs among the banchan dishes served in many Korean meals. Plus, I guess I just like bean sprouts. There used to be this one little restaurant that I loved to frequent and I'd always asked them to replenish the little dish of bean sprout. I'd still eat up all the other banchan dishes, but this would always be one I'd ask for more than once. I don't remember where I had gotten the recipe below. I found it in my little card box where my chicken scratch looked almost semi-legible. I had gotten it many years ago from somewhere. It was one thing I've been wanting to learn how to make and I never figured that it would be simple and easy to do. Why I hadn't made it before boggles my mind. I'm so glad I now know how to make this at home.
Serves 2
Sukjunamul (Korean Bean Sprouts)
12 oz fresh bean sprouts
1/2 tsp salt
1 1/4 tsp sesame oil
1 small garlic clove - minced
1 green onion - fine shopped
1 tsp sesame seeds
Bring a small pot or sauce pan of water to a boil seasoned with some salt. Add the bean sprouts and boil them for roughly 2-4 minutes. Drain them from the water and cool. Sprinkle the salt, and mix well. Let it sit for 2 minutes then squeeze out the excess water. Add the sesame oil, garlic, green onion ans sesame. Toss together. Set aide for 30 minutes before serving. You may add a little more salt or some soy sauce for more flavor.
