Sunday, September 1, 2013

Korean Style Bean Sprout Salad

Bean sprouts are oft overlooked as a veggie option, which is a real shame. I find them to be delicious and a welcome change of pace from the standard cauliflower and broccoli routine. This is a super simple recipe for a traditional Korean side dish. It should take you about 5 minutes to throw together, if that. If it's with dinner, you can even add some tofu or chicken for a delicious meal. 

It has a delightful sesame flavor that I adore. If you are on phase 1, you can drop that and add a little ginger (1 tsp minced) and soy sauce (2 tsp) for a lovely flavor profile without the sesame. I hope you enjoy!

Korean Bean Sprout Salad

1 lb. mung bean sprouts (you need to get fresh, and they don't keep long)
2 tsp minced scallion
1 tsp minced garlic
1 1/2 tsp roasted sesame seeds (you can omit this on phase 1)
1 1/2 tsp salt (adjust to taste) plus some to salt the water
1 1/2 tbsp sesame oil

Boil some water in a pot. Add a bit of salt, and then the bean sprouts. Parboil the sprouts for 2 minutes and then drain well. Run cold water on them to stop the cooking process. Then squeeze the excess water from the sprouts. 

Put the sprouts into a bowl. Toss with the other ingredients.

Serve (how easy was that!)

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