One of my favorite things about Korean food is that every meal comes with a variety of side dishes. It’s fun when you have options to choose from and, the best part is, you can ask for refills! This bean sprout side dish is one of the common side dishes being served. I usually pair this with Korean Beef Stew or add it to my Bibimbap. It has a mild flavor and adds a crunchy texture. Of course, this can be eaten on its own too.
This dish is simple to make. Cook the bean sprouts first by boiling them in water until they are just turning translucent, soft, but still crunchy. Drain the water and squeeze out excess liquid from the bean sprouts. To make the seasoning sauce, combine fish sauce, garlic, minced green onions, salt, sesame seeds, and sesame oil in a bowl. Add the cooked bean sprouts and mix thoroughly to distribute the seasoning sauce. Can be served warm or at room temperature.
Korean Bean Sprout Side Dish
- 500 grams fresh bean sprouts
- 5 cups or more water for boiling
- 2 cloves garlic minced
- 2 tablespoons green onions/scallions minced
- ¼ teaspoon fine salt
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 teaspoons fish sauce
- Boil bean sprouts in water until they are just about to turn translucent. The bean sprouts should be soft to eat but still crunchy.
- Drain the water and squeeze out any excess liquid.
- Prepare the seasoning sauce by adding the remaining ingredients in a big bowl – garlic, green onions/scallions, salt, sesame oil, sesame seeds, and fish sauce. Mix them all together.
- Add the cooked bean sprouts to the bowl and mix well. Can be served warm or at room temperature.