Korean Soybean Sprouts Salad

By Grace Niwa, New Asian Cuisine

This is a very easy and simple side dish usually served as “banchan” at Korean restaurants. I like making it at home to accompany Korean bbq or just to eat on its own. You can usually find soybean sprouts at the Korean or Asian market. The nutty taste and the crunchy texture of the soybeans make it fun to eat plus it’s good for you!

Serves 4

1/2 lb or 1 bag of soybean sprouts (remove tail ends)
1 small garlic clove, crushed
1/4 teaspoon gochugaru (red pepper chili flakes)
2 teaspoons sesame oil
salt and pepper

1. Cook soybean sprouts in boiling salted water until the yellow heads of the soybeans are cooked. Drain.

2. Add crushed garlic and combine with soybean sprouts, gochugaru, sesame oil in a bowl. Season with salt and pepper.