Korean Cooking: Sesame Bean Sprout Side Dish (콩나물무침)
The women at the market are always filling my bags to overflowing and of course the idea that bigger is better leaves me departing satisfied until I get home and realize we have way too much food than we will be able to devour. Of course, we always end up eating it all or inviting friends over to eat with us so nothing goes to waste, but every week as soon as I get home with my grocery bags full it’s inevitable that my brain goes blank and I have no idea what I could possibly make with all of this food. This week I had gone to the market with bean sprout soup in mind and had purchased all of the necessities, however after I made the soup I was still left with a large bag of bean sprouts and had to consider more options. I decided to focus on a side dish that I have seen on numerous occasions on my table at delicious restaurants.
3 handfuls (cups) Bean Sprouts
1/4 cup Cucumbers
1 Garlic Clove minced
1 tsp. Sesame Oil
1 tsp. Sesame Seeds
Hot Pepper Flakes
2. Put them in a pot with water and a 1/4 tsp. of salt and bring to a boil for 5 minutes.
3. Remove the bean sprouts from the heat, drain them and rinse them in cold water and set aside.
4. Cut up the cucumbers thinly and put them into a separate bowl with 1/2 tsp. of salt. Mix them with your hands and set aside for a few minutes.
6. Add the garlic, 1/2 tsp. salt, the sesame oil and the sesame seeds. Mix the ingredients together by hand.
7. Have a taste and see how you like it. At this point the mixture is complete for a sesame bean sprout side dish, but if you want to add a little kick, like I enjoy, add a dash, or more, of hot pepper flakes and then eat along with some rice.