This is my favorite side dish when eating at a Korean BBQ House. Complements the grilled meats perfectly. So simple to make with just a few ingredients.
Korean Style Bean Sprouts Salad
12 oz bean sprouts (togue)
1 tsp minced garlic
2 tbsp sesame oil
2 tbsp light soy sauce
1 tsp sugar
2 tbsp finely chopped scallions
1 sliced bird’s eye chili
toasted sesame seeds, garnish
For a more authentic and spicier salad: Replace sliced chili with 1 ½ tbsp. gochujang ( Korean red chili pepper paste)
1. Boil the bean sprouts in salted water for 8 minutes in a covered pan. Drain thoroughly in a colander. Once cooled, squeeze the sprouts to remove as much water from them.
2. Combine the remaining ingredients. Pour over the bean sprouts and toss.