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Mar 2, 2009 07:22 AM

korean bean sprouts

I ordered some kalbi from a Korean restaurant. The ribs were delicious. They came with rice, kim chee and some bean sprouts. Anyone know how they prep the bean sprouts? They were delicious. Can't be too complicated, can it? Anyone have any ideas? Calling Hannaone!

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  1. This is a pretty basic prep with a couple of options. There are other ways such as using beef, pork, or chicken stock for the boil liquid, or adding a spoonful or two of broth to the "dressing".

    Bean Sprouts for Ban Chan

    Simple and delicious, this side dish was one of the most popular ban chan dishes served in my former restaurant.


    1 lb fresh soy bean sprouts

    2 green onion, chopped

    1/2 small carrot, shredded

    1 tsp toasted sesame seed

    1 tsp salt

    Optional Ingredients

    1 tsp coarse ground red chile pepper

    1 tablespoon finely chopped garlic

    1 tsp Pure roasted sesame oil

    1 tsp rice vinegar or rice wine



    Bring 1 quart of water to a full boil.

    Add bean sprouts and return to full boil.

    Cook for 1 minute then remove from heat.

    Rinse immediately in cold water, drain, and then place in a medium mixing bowl.

    Add all other ingredients and toss until well mixed.

    Adding Optional Ingredients:

    Sprinkle red chile pepper over sprouts and toss

    Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.

    Serve chilled or at room temperature as part of a ban chan array.

    EDIT: Some restaurants will also add from 1 teaspoon to 1 tablespoon of MSG to the salad. If you have no issues with msg, adding just a sprinkle to this size prep does add to or bring out the flavor of the bean sprouts.