Blanched Bean Sprouts with Sesame Oil and Garlic
A classic Korean side dish (sukjunamul) that's crisp, garlicky, and nutty. Perfect as a quick banchan or a fresh topping for rice bowls.
- Total time
- 15 min
- Servings
- 4
- Calories
- 70
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1 lb bean sprouts in cold water, discarding any brown or mushy ones. Set aside to drain.
Step 2
Bring 4 cups water and 1 tsp salt to a rolling boil in a large pot over high heat, about 5 minutes.
Step 3
Add the bean sprouts to the boiling water and blanch for exactly 2 minutes, until they turn slightly translucent but still crisp.
Step 4
Drain the sprouts immediately and rinse under cold running water to stop the cooking. Shake off excess water.
Step 5
In a large bowl, combine the blanched sprouts, 2 minced garlic cloves, 2 sliced green onions, 1 tbsp sesame oil, and 1 tbsp sesame seeds.
Step 6
Toss everything together with your hands or tongs until the sprouts are evenly coated. Taste and add a pinch more salt if needed.
Step 7
Serve at room temperature or chilled. The sprouts will keep in the fridge for up to 3 days.
Tools you’ll need
- Large pot
- Colander
- Large bowl
- Chef's knife
- Cutting board
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