Bean Sprout Salad

Click to Enlarge	Bean Sprout Salad Korea - Sookju Namul
Click to Enlarge	Serves Effort: Sched: DoAhead:	6 side * 15 min Yes		This is one of the most common of the many tiny side dishes served with a Korean meal, in fact I can't remember any meal in a Korean restaurant at which this salad was not served. As with most of these sides it's very easy to make. In the quantities usually served with a Korean meal this recipe will easily serve 6.

12
1/2
5
2
1
2/3
1/2
1/4
1-1/2

oz
t
c

cl
t
t
t
t

Bean Sprouts (1)
Salt
Water
Scallions
Garlic
Sesame Oil (2)
Salt
Pepper black
Sesame Seeds

Bring Water to a rolling boil and add 1/2 t Salt. With the heat still full up drop in the BEAN SPROUTS and cook for 1 minute. Take the pot off the burner and let sit covered for an additional 2 minutes, then drain and refresh with cold water.
Transfer the Bean Sprouts to a mixing bowl one handfull at a time squeezing out as much water as you can.
Cut the roots from the SCALLIONS, split the white part in half lengthwise and cut the whole scallions crosswise into thin slices. Add to bean sprouts.
Cursh the GARLIC and chop very fine. Add to beansprouts.
Add Sesame Oil, Pepper and 1/2 t Salt to the bean sprouts.
Dry roast SESAME SEEDS until light golden and add to bean sprouts.
Mix everything together well and serve at room temperature.

NOTES:

Bean Sprouts are the common mung bean sprouts. In Korean practice the thread-like roots must be pinched off, which is rather tedious - but that's what they have kids for. We barbarians are free to ignore this requirement. Soy bean sprouts can be used for this recipe but cut them in half lengthwise and the cooking times (boiling and sitting) should be about three times as long.

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