I made this salad to accompany our Korean meal a few nights ago. We seem to have difficulty finding reliable sources for fresh bean sprouts these days. I guess some stores don’t carry them at all because of salmonella liability issues. Others have them sometimes and sometimes not. Here in Medford, WinCo always has them, but I had to make a special trip there and when you go to WinCo, because it is so huge, it becomes an ordeal, so I hope you have a convenient and reliable source of bean sprouts near you because this makes a delightful and refreshing salad.
Korean Bean Sprout Salad (Sookju Namul)
- 1/2 pound mung bean sprouts, rinsed
- 1/2 teaspoon salt
- 1 scallion, finely chopped
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds, toasted
- 1 teaspoon soy sauce
1. Prepare an ice bath.
2. Toast the sesame seeds in a small, non-stick pan, shaking the pan occasionally.
3. Parboil bean sprouts in boiling water for 2 minutes.
4. Remove sprouts and place in ice bath.
5. Squeeze bean sprouts between your hands to get rid of excess water.
6. Toss the bean sprouts with all of the seasoning ingredients and serve immediately or refrigerate.