Crispy and Delicious Seasoned Bean Sprouts
Super Easy Banchan! How to Make Perfect Seasoned Bean Sprouts
This is a staple side dish that always graces our dinner table: Seasoned Bean Sprouts! I’ll guide you through making it easily and in detail, using tablespoon measurements. Enjoy a delicious meal with the perfect crunchy texture and savory flavor of these seasoned bean sprouts.
Main Ingredients- 300g fresh mung bean sprouts
Seasoning Ingredients- 2 Tbsp sesame oil (perilla oil)
- 1.5 tsp salt (adjust to taste)
- A pinch of sesame seeds (adjust to taste)
- 2 Tbsp sesame oil (perilla oil)
- 1.5 tsp salt (adjust to taste)
- A pinch of sesame seeds (adjust to taste)
Cooking Instructions
Step 1
Fill a wide pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, add the 300g of washed mung bean sprouts. Do not cover the pot and blanch them for about 4 to 5 minutes. Be careful not to overcook them, as this will make them lose their crispiness. The key is to cook them just until their texture softens slightly.
Step 2
Immediately drain the blanched bean sprouts and rinse them thoroughly under cold running water. Rinsing them in cold water quickly cools them down, helping to preserve their crisp texture. Rinse them carefully under cool running water.
Step 3
Gently squeeze out as much water as possible from the rinsed bean sprouts using your hands. If there’s too much water, the seasoning will become diluted. Grab handfuls of the sprouts and squeeze firmly to remove excess water. Place the drained sprouts in a bowl.
Step 4
To the bowl with the squeezed bean sprouts, add 2 tablespoons of savory perilla oil, 1.5 teaspoons of flavorful salt, and a pinch of sesame seeds for extra nutty aroma. Now, gently mix and toss the ingredients with your hands until the seasoning is evenly distributed. Avoid vigorous mixing, as this can crush the sprouts. Taste the mixture and add a little more salt if needed. Your delicious seasoned bean sprouts are now ready! Enjoy them with a warm bowl of rice.
