This is my second posting of banchan and there will be more in the coming weeks. You are very likely to see this on the table of any Korean household and I got a little disappointed that this was not served the last time we dined at a Korean restaurant. Please abandon the idea of making this if the idea of picking the tails off the individual sprouts doesn't appeal to you. Apparently a Korean girl will remain single until she does the same, did I make that up??
serves 4 as a side dish
you'll need;
250g of soya bean sprouts, picked
3 cloves of garlic, grated
1 tbs of sesame seeds, toasted
1/2 tbs of Korean chili powder
dash of soy
dash of sesame oil
Pick the tails and not too pretty sprouts off, the pile on the right hand side is the reason why :)
Boil in lightly salted water for 15 minutes.
Drain and rinse well with cold water.
Place drained sprouts in a bowl, add minced garlic, chopped spring onions, sesame seeds and Korean chili powder.
Mix everything very well and it's ready to be served as part of your Korean meal.
It's also one of my favourite Korean side dishes.
ReplyDeleteYeah it's mine favourite too :)
ReplyDeleteTotally agree with the picking of the tails part! They never do that in the restaurant!!!
ReplyDeleteIs only 10 am now and you already make me crave for this now...
ReplyDeletehaha you can eat the whole bowl and won't feel guilty!!
ReplyDeleteHey Korean sitcom fanatic, do remember banchans are free in any Korean restaurant so it is a little too much to expect them to do the same unless you are dining at a really fancy restaurant, no?
ReplyDeleteHi,
ReplyDeleteCan the left over spicy seasoned soya bean sprout can be keep in fridge and for how long?
TIA
BabeIpoh