Fresh Bean Sprout Banchan
Iain Bagwell
Subtly seasoned and crisp, this easy topping can be eaten with any rice wrap or bowl, and acts as the perfect compliment to Grilled Crisp-Skinned Salmon. It’s an adaptation of a recipe in Everyday Korean: Fresh, Modern Recipes for Home Cooks, by Kim Sunée and Seung Hee Lee.
How to Make It
1
While the salmon cooks, put your deputy in charge of this dish. Blanch sprouts in boiling salted water 1 minute. Drain; cool in a bowl of ice water. Spin dry, covered with a paper towel.
2
In a bowl, whisk chopped green onion, garlic, oil, salt, and pepper. Add sprouts; gently toss. Season with salt and pepper and top with sliced green onion.
Ingredients
1 lb fresh bean sprouts, rinsed
2 tsp finely chopped green part of green onion, plus thinly sliced green parts for topping
¼ tsp minced garlic
1 tsp toasted sesame oil
½ tsp fine sea salt
Pinch freshly ground pepper
Directions
1
While the salmon cooks, put your deputy in charge of this dish. Blanch sprouts in boiling salted water 1 minute. Drain; cool in a bowl of ice water. Spin dry, covered with a paper towel.
2
In a bowl, whisk chopped green onion, garlic, oil, salt, and pepper. Add sprouts; gently toss. Season with salt and pepper and top with sliced green onion.
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