Beansprout Salad (Korean)

In Korea this banchan or small dish would be served as one of a number of dishes along side rice. Last time I was in London I took my friends to a small Korean canteen in New Malden, home to a thriving Korean community, and this was one of the salads we ate as an appetizer. It is also one of the most common and popular salads and no wonder, it is so easy to make and delicious. I love it and have tried to recreate it here with as many variations as I have tasted over the years. 

2 cups freshly sprouted mung bean

• 1 clove garlic, crushed
• 1 tsp sesame oil
• salt to taste
• -
• toasted sesame seeds
• green onion (optional)
• soy sauce (optional)
• soft brown sugar (optional)
• pepper flakes (optional)
• fresh mild green chilli finely sliced (optional)
• Chinese chives/ garlic chives (optional)

Blanch the beansprouts quickly in salted boiling water and rinse immediately in cold water. Gently squeeze out any water and put into a bowl. Add the seasoning ingredients and toss well to coat. The first 3 are a must while the next 7 can be added in any combination to vary the salad. Serve sprinkled with pepper flakes or roasted sesame seeds.

Variation with Chinese Chives

Note

In the summmer months mung beans take only 3 days from dry to lovely fresh spouted bean shoots and so easy just make sure everything is very clean and the beans are washed twice daily.

Variation

You can also add cucumber or carrot fenely sliced to the salad. I also sometimes serve it sprinkled with deep fried crispy anchovies.