If you know me well, then you know that Korean BBQ is my favorite type of barbecue. I also hate restaurants that make me cook this is an exception because my dear Kevin does all the grilling while I pick away at the spread of banchan. Bean sprouts tie with cabbage kimchi as my favorite side. So fresh and tasty!
Ingredients
- 8 oz bean sprouts
- 1/3 english cucumber (optional)
- 1/2 tsp kosher salt
- 1 clove garlic
- 1 green onion
- 1/2 tsp sesame oil
- 1 tsp roasted sesame seeds
Directions
Bring a large pot of salted water to boil over medium-high heat. Add bean sprouts and cook for 3 minutes. Drain and rinse with cold water. Spin it in a salad spinner and set aside.
Remove the seeds of the cucumber and cut it into matchsticks. Add it to the bean sprouts. Toss with salt and let it sit in the salad spinner for about 5 minutes. Run the salad spinner to remove excess water. Transfer bean sprouts and cucumber to a mixing bowl.
Crush the garlic and thinly slice the green onion. Add both to the mixing bowl, along with the sesame oil and sesame seeds. Stir until combined.
Refrigerate 30 minutes before serving.
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