Because it is so easy and good, this is probably the number-one Korean side dish. It’s served every day on Korean tables, as well as on special occasions. If I’m making it for just four, I put it together right before serving. But if I’m making a big bowl for a party, I cook the sprouts ahead of time, refrigerate them, and then toss them with the dressing before the party starts. Soybean sprouts shouldn’t be eaten raw. They have an unpleasant odor and flavor. Cooked, they become mild and nutty. They are healthy, too, full of protein. I season them with salt and soy sauce.
Serves 4
INGREDIENTS
- 1 pound soybean sprouts (kongnamul)
- Kosher salt
- 2 garlic cloves, minced
- 1 scallion, chopped
- 1 teaspoon Korean hot pepper flakes (gochu-garu; optional)
- 1 teaspoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
INSTRUCTIONS
- Put the soybean sprouts in a large bowl, cover with water, and gently stir with your hand to clean them. Pick out any dead beans and loosened skins, then drain. Repeat a few times, again removing any dead beans or loosened skins, until the water remains clear.
- 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 minutes. Taste to see if the beans are cooked; if not, cook for an additional 2 minutes or so. Drain and set aside in a bowl to cool slightly so you can handle them. (At this point, the sprouts can be covered and refrigerated overnight.)
- Add another 1 teaspoon salt and the rest of the ingredients to the bowl and mix gently with your hands. Transfer to a serving plate and serve. Leftover sprouts will keep in an airtight container in the refrigerator for up to 2 days.
