Mung Bean Sprout Side Dish

Sukju Namul

Ingredients

• 1 lb Mung bean sprouts
• 1 tablespoon Sesame oil
• 2 cloves Garlic (minced)
• ½ teaspoon Salt
• 1 teaspoon Sesame seeds
• 1 stalk Green onion (chopped)

Instructions

1. Bring a pot of water to a boil. Add the mung bean sprouts and blanch for 1-2 minutes. Do not overcook — they should stay crunchy.
2. Drain immediately and rinse with cold water to stop the cooking. Squeeze out excess water.
3. In a bowl, combine the sprouts with sesame oil, garlic, salt, green onion, and sesame seeds. Toss gently.
4. Serve at room temperature as banchan. Keeps in the fridge for 2-3 days.

From K-Kitchen — koreanhomecook.com