숙주나물 (sukju-namul), 녹두나물 (nokdu-namul)
A simple but tasty dish, crunchy mung or soy bean sprouts are lightly blanched, then mixed with several seasonings. This is a common side dish in Korean restaurants, with many variations.
1 lb fresh soy bean sprouts
2 green onion, chopped
1/2 small carrot, shredded
1 tsp toasted sesame seed
1 tsp salt
1 tsp coarse ground red chile pepper
1 tsp Pure roasted sesame oil
1 tsp rice vinegar or rice wine
Bring 1 quart of water to a full boil.
Add bean sprouts and return to full boil.
Cook for 1 minute then remove from heat.
Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
Add all other ingredients and toss until well mixed.
Adding Optional Ingredients:
Sprinkle red chile pepper over sprouts and toss
Whisk sesame oil and vinegar/wine together then pour over sprouts and toss well.
Serve chilled or at room temperature as part of a ban chan array.