Simple and Refreshing White Seasoned Bean Sprouts
Crispy Seasoned Bean Sprouts Recipe, Easy Side Dish for Korean Meals
Here’s a super simple recipe for white seasoned bean sprouts that takes less than 5 minutes, perfect for using up extra bean sprouts from making soybean sprout soup! Adding plenty of bean sprouts not only deepens the flavor of the soup but also allows you to easily make this delicious side dish from the cooked sprouts. It saves time and lets you enjoy two dishes at once. This version, made without chili powder, is mild and clean-tasting, making it great for kids. It’s also perfect served over rice with a drizzle of sesame oil and a dollop of gochujang for a quick and satisfying bibimbap. Enjoy this simple yet delightful banchan!
Basic Ingredients
- 1 handful of blanched bean sprouts (reserved from soup or separately boiled)
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onions
Seasoning Ingredients
- 1/5 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/5 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Tip: For maximum convenience, reserve some bean sprouts just before seasoning your soybean sprout soup. If you’re not making soup, prepare 2 handfuls of bean sprouts. Add them to a pot with enough water to cover and 1/2 Tbsp of salt. Cook until the sprouts are tender yet still crisp. Be careful not to overcook, as they can become mushy.
Step 2
Place 1 handful of the blanched bean sprouts into a large bowl. Add 1/2 Tbsp of minced garlic and 1 Tbsp of finely chopped green onions. The green onions add a wonderful aromatic touch.
Step 3
Now, add the seasoning ingredients: 1/5 Tbsp salt, 1/2 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Gently toss everything together, ensuring the seasoning is evenly distributed throughout the bean sprouts. Avoid vigorous mixing, which can break down the sprouts.
Step 4
And just like that, with bean sprouts from your soup, a delightful white seasoned bean sprout dish is ready in under 5 minutes! Because it’s made without chili powder, it’s mild and not spicy, making it a perfect choice for children. If you usually only eat the chili-spiced version, you might find yourself craving the clean and refreshing taste of this white banchan. It’s also fantastic piled on top of steamed rice, drizzled with sesame oil, and mixed with gochujang for a simple yet delicious bibimbap. This is an ideal side dish to make quickly for the whole family to enjoy!
