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Kimchi Bean Sprouts (Banchan) Recipe

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This recipe for Kimchi Bean Sprouts (Banchan) is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Fresh Bean Sprouts (mung or soy)
1 T. Sesame Oil
1 T. Salad Oil
1 T. Sesame Seeds (toasted, crushed)
3 T. Light Soy Sauce
1 Clove Garlic
2 Spring Onions (finely chopped)
1 t. Honey or Sugar
Dash of Korean Chili Powder
Directions:
Directions:
Wash bean sprouts. Bring a pan of lightly salted water to a boil. Drop in bean sprouts and return to a boil. Boil 1 minute if using mung beans, longer for soy beans. The sprouts should be just tender, not over cooked. Drain at once and cool under cold water. Drain well. Combine all the other ingredients for the dressing and toss with the bean sprouts. Chili before serving.

Banchan is the word referring to fermented side dishes for Korean meals.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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