The flavor in these bean sprouts will have you looking for opportunities to make this banchan. —INGRAIN, Summer 2019
Wash the bean sprouts well before you make this versatile side dish.
1 pound kongnamul (soybean sprouts)
2 cloves garlic
2 teaspoons sesame oil
2 teaspoons eojang (fish sauce)
1½ teaspoons gochugaru
½ teaspoon sea salt
1 tablespoon sesame seeds (toasted)
1 pound kongnamul (soybean sprouts) in cold water for several seconds, strain, and repeat. Remove any sprouts that are discolored in spots. Fill a medium pot with water, bring to a boil, and add sprouts. Immediately cover pot and blanch sprouts for 5 minutes. Strain and rinse under cold water.
2 cloves garlic (minced) + 2 scallions (chopped; white and light green tops only) + 2 teaspoons sesame oil + 2 teaspoons eojang (fish sauce) + 1½ teaspoons gochugaru (red pepper flakes; or to taste) + ½ teaspoon sea salt (or to taste) together in a large bowl.
Bean sprouts in the sauce until well coated. Sprinkle with 1 tablespoon sesame seeds (toasted). Serve immediately or refrigerate for up to 3 days.