Sauteed Korean Mung Bean Sprout Banchan

This is a common banchan (BAHNchahn - Korean for "side dish") that comes with most Korean/KBBQ meals and also often as a topping for a typical bibim bap.

It's made this way with either mung bean or soy bean sprouts, but here in the US, it's generally much easier to get our hands on mung bean rather than soy bean sprouts.

The traditional way of making this stuff is a slightly more involved process of first blanching, shocking and squeezing the sprouts of their excess water and then seasoning, but when I'm not up for dirtying a pot, a bowl for shocking, and a bowl for mixing, I just saute it in one pan to make my life much easier. ;)

Sauteed Mung Bean Sprout Banchan
Serves 4
Time: 15 to 20 minutes

The texture is slightly different, but you still get the same delicious flavor and crunch.

- 2 teaspoons oil
- 12 oz. bag of mung bean sprouts
- 2 teaspoons to 1 Tablespoon finely minced garlic
- 1 small green onion, finely chopped
- 1/2 to 3/4 teaspoon kosher salt, depending on how salty you like your fod
- pinch of sugar
- 1 teaspoon toasted sesame oil
- toasted sesame seeds

1) Preheat a 10-12" pan to medium high heat, add the 2 teaspoons of oil, and add the bean sprouts, sauteing them until they reduce by about 40%, and all the sprouts are translucent.

2) Add the rest of the ingredients except for toasted sesame seeds and just toss to distribute them evenly and no more. You want to retain most of that raw garlic flavor that is typical to this particular banchan.

3) Sprinkle toasted sesame seeds before serving, and that's it!

If you're not making it for a Korean meal, it'll go great as a veg side for any number of Chinese or Japanese-inspired dishes as well.





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