|Photo from Wikipedia. We forgot to take a pic of our bean|
sprouts, but we didn't add carrots or green onions.
Walk into any Korean restaurant, whether it's a sit down or takeout restaurant, you'll always be served banchan. At some sit down restaurants, banchan is all you can eat, all you have to do is ask for a refill.
Last night we made some bean sprouts which fall under the namul category.
The bean sprouts from this recipe can be used as a side dish or as part of a bibimbap dish. We'll post our Dukan Bibimbap recipe soon...although we can't really call it Bibimbap since bap means rice and we replaced the rice with quinoa. Bibimquinoa? ;-)
Prep Time: 10 minutes
Cook Time: 20 minutes
1 1/2 c. bean sprouts, cleaned
1 tsp. kosher salt
1 c. water
1 t. soy sauce (we used tamari)
1 clove garlic, minced
a pinch of kosher salt
a splash of sesame oil
Clean bean sprouts (we usually remove all the brown parts) and soak for 5 minutes in cold tap water. Drain. In a pot, add water, 1 t. kosher salt and bean sprout. Simmer for 20 minutes. In the meantime, combine the soy sauce, garlic and pinch of kosher salt in a bowl. After bean sprouts are cooked, drain and add to the soy sauce mixture. Add a splash of sesame oil (omit if you're in the Cruise Phase) and mix. Serve hot or cold (most Korean restaurants serve this cold). If you like spicy food, add some chili paste or chili flakes.