Spicy & Tangy Scallion and Bean Sprout Salad (Buchu Kongnamul Muchim)
The Perfect Side Dish for Grilled Meats: A Refreshing Scallion and Bean Sprout Salad!
When you’re grilling up some delicious meat at home, don’t you think of the delightful banchan (side dishes) served at restaurants? This recipe is inspired by those restaurant-style banchan, featuring a refreshing combination of scallions and bean sprouts. It’s a perfect balance of tangy, sweet, and spicy flavors, making it not only an excellent accompaniment to grilled meats but also a fantastic everyday side dish for rice. Enjoy this vibrant and flavorful salad!
Main Ingredients- 300g bean sprouts
- 40g scallions (buchu)
- 1/4 onion
Seasoning- 1 Tbsp gochugaru (Korean chili powder)
- 1 tsp sugar
- 2 tsp minced garlic
- 1 Tbsp vinegar
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup or rice syrup)
- 1 tsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili powder)
- 1 tsp sugar
- 2 tsp minced garlic
- 1 Tbsp vinegar
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup or rice syrup)
- 1 tsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all your ingredients. Thoroughly wash the scallions and bean sprouts under running water, then drain them well in a colander. In a separate bowl, combine all the seasoning ingredients except for the sesame oil and sesame seeds: gochugaru, sugar, minced garlic, vinegar, gochujang, and oligodang. Mix these well to create your seasoning paste. Having the seasoning ready in advance helps the flavors meld beautifully.
Step 2
Cut the prepared scallions into approximately 5cm (2-inch) lengths, making them easy to eat. Cutting them into manageable pieces will ensure a pleasant eating experience.
Step 3
Slice the onion as thinly as possible. The thinner the slices, the better they will absorb the seasoning and retain their crispness, enhancing the overall texture and flavor of the salad. Thinly sliced onions meld wonderfully with the other ingredients.
Step 4
Bring a pot of water to a boil and add a pinch of salt. Once the water is boiling vigorously, add the washed bean sprouts. Cover the pot and blanch the bean sprouts for about 5 minutes. Be careful not to overcook them, as they can become mushy if boiled for too long.
Step 5
Immediately drain the blanched bean sprouts and place them in a cool area to rapidly cool down. If you mix hot bean sprouts with the other ingredients right away, the heat can wilt the other vegetables. It’s crucial to let them cool completely to maintain their crispness. (Important: Do not rinse the bean sprouts under cold water, as this can impart a raw, grassy flavor.)
Step 6
In a large mixing bowl, combine the cooled bean sprouts, the cut scallions, and the thinly sliced onions. Pour all the prepared seasoning paste over the vegetables.
Step 7
Now, gently toss the ingredients together with a light hand, as if you’re fluffing them up. Avoid pressing or squeezing too hard, as this can break down the vegetables and make them soggy. The goal is to evenly coat everything with the seasoning while preserving the delightful crunch of the bean sprouts and scallions.
Step 8
Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds. Give it one last gentle mix to distribute these finishing touches. The fragrant sesame oil and nutty sesame seeds will elevate the flavor profile beautifully. Transfer the finished salad to a serving dish and enjoy your delicious homemade Buchu Kongnamul Muchim!
