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.
Makes about 3 cups
- 3 cups soybean sprouts
- 1/2 cup water
- Kosher salt or sea salt
- 1 scallion, green part only, thinly sliced on an angle
- 1 clove garlic, grated or minced
- 1 tablespoon roasted sesame seeds
- 1 tablespoon toasted sesame oil
Pinch the scraggly tails and any brown spots off of the sprouts. Rinse well, discarding any loose husks. In a small saucepan, combine the sprouts, 1/2 cup water, and a generous pinch of salt. Cover, bring to a boil over high heat, and boil for about 10 minutes. Drain, rinse under cold water until cool, and drain again. Gently squeeze out any excess water.
In a medium bowl, stir together the scallion, garlic, sesame seeds, and sesame oil. Add the bean sprouts, season with salt, and gently toss to coat.
Recipe reprinted with permission from “Korean Food Made Simple” by Judy Joo.