Mung Bean Sprout Banchan
I'm a huge fan of Korean Cusine and I love when my favorite Korean BBQ Spot serves mung bean sprouts as a side dish (banchan). This recipe is super simple, and keeps well for a few days. I make a big batch and place on top of my salads, bowls, soups, or just eat alone.
1 pound mung bean sprouts 1 tablespoon minced garlic ½ teaspoon Himalayan sea salt Chopped green onions 1 tablespoon toasted sesame oil
Wash your mung bean sprouts.
Blanch the mung bean sprouts in boiled water for 2 min or until the bean sprouts die down. Be sure not to cook them, then rinse in cold water.
Place all ingredients in a covered glass bowl and place in fridge for at least one hour to marinate before serving.