mung bean sprout side dish
Lightly blanched mung bean sprouts tossed with garlic, green onions, and just the right amount of sesame oil - one bite and you’ll understand why it’s a staple in Korean kitchens! This banchan is quick to make, naturally plant-based, and packed with flavor; the perfect reset for your palate or a quiet star in a spread of bolder dishes.
What is banchan?
Banchan refers to the small side dishes served with Korean meals - they are not just extras, but an essential part of the dining experience. Think of banchan as the heart of a Korean meal: small in size, big in impact. They are meant to be shared family-style and eaten alongside rice and main dish, creating a balanced variety in textures and flavors.
How to make mung bean sprout side dish?
Begin the recipe by blanching the mung bean sprouts. Bring a large pot of water to boil and lightly salt it. Boil the mung bean sprouts for 2 minutes, then strain and rinse with cold water until cool. In a large bowl mix together 4 tbsp toasted sesame oil, 2 sliced green onions, 4 minced garlic cloves, 1 tbsp sesame seeds, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp msg. Add the cold mung bean sprouts and toss well to coat. Cover and refrigerate for 4 hours. Serve cold!
Tips
Do not over cook the sprouts - overcooked mung bean sprouts get soggy and lose their fresh snap.
After blanching rinse them immediately with cold water. This step stops the cooking process and helps to preserve the crisp texture.
Gently squeeze out excess water to avoid a watery dish.
Using high quality toasted sesame oil makes a difference in this dish.
This dish can be made up to 2 days prior but is best enjoyed the day it’s made.