Seasoned soybean sprouts are one of the classic non-spicy banchan to grace the table. Soybean sprouts have a larger, more vibrant yellow head and a fatter body than the more readily available mung bean sprouts. Even after cooking, the heads remain crunchy and add a nice contrast to the lightly wilted roots. It was my job when I was younger to pinch the strand-like tails off—it was a chore, but well worth the effort. Soybean sprouts can be found in plastic bags in Asian markets. They are highly perishable, so be sure to use them within a day or two.
Judy Joo
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