Seasoned Bean Sprouts (Kong Namul)

~One of the most common Korean banchan, is seasoned bean sprouts. Often served on the side, it is also incorporated in other dishes such as kimbap and bibimbap. The preparation is the same as shigumchi namul.  Very simple and light, kong namul is ready in a matter of minutes. I often make a big batch to distribute to family and non-Korean friends who can't get enough of this refreshing, flavorful dish.  The bean sprouts are lightly blanched. However, instead of the usual means of using an ice bath, I leave the bean sprouts hot while draining. This allows the heat from the bean sprouts to “cook” the raw garlic and scallions.   

Ingredients:

1 lb fresh bean sprouts

1 scallion- minced

2 garlic cloves- finely minced

2 tbsp light soy sauce

1 tbsp sesame oil

½ tsp granulated garlic

1 tsp sesame seeds

fresh ground pepper

Directions:

1. Soak and wash bean sprouts thoroughly. Discard any discolored sprouts and bean husks.  Set aside in colander.
2. In a large stockpot, fill halfway with water and set on high heat.
3. Once water comes to a boil, add bean sprouts. Use a utensil to push to submerge bean sprouts.
4. In a medium bowl, combine garlic, scallions, soy sauce, sesame oil, and granulated garlic.
5. After about 30 seconds, pour contents of pot through a colander, and drain bean sprouts. Toss and shake out excess water. Do not run with cold water.
6. Add bean sprouts to bowl and mix thoroughly. Add sesame seeds and a few cracks of fresh ground pepper.
7. Serve immediately or refrigerate in a tightly lidded container. Can be stored refrigerated for approximately 3 days.