Saturday, May 23, 2009


Mung bean sprouts

The other day, I made a side dish inspired by the complimentary dish that Shinano gives prior to a meal. A similar dish can also be found in Korean restaurants offered as banchan.

There are no measurements because I do not use any measuring apparatus when making this dish. It's all to taste...a great excuse to munch along the way.

1 lb mung bean sprouts
sesame oil
chili pepper oil
chili pepper flakes

1. Blanch sprouts.
2. Run blanched sprouts over cold water, then drain.
3. Mix shoyu, sesame oil, chili pepper flakes, and chili pepper oil to taste.
4. Thoroughly coat sprouts with liquid mixture.
5. Let sit in the refrigerator for ~30 minutes. Serve cool or cold.


I was a bit lazy this time around and didn't toast any sesame seeds.

- Cassaendra

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