Bean Sprouts Side Dish | Kongnamul Moochim (콩나물무침)

Mung bean sprouts are my sister's favorite. No one in our family likes them as much as she does and whenever we go Korean grocery shopping, she'll toss a bag or two in the cart, even if we've forgotten to include it on the shopping list because it's permanently embedded in her mental shopping list.

It's a delicious addition to Korean soups and stews but I think this moochim is my favorite preparation. It takes a somewhat bland vegetable and amps it up so that it actually has taste.
½ lb. mung bean sprouts
1 scallion, chopped
1½ teaspoons hot pepper flakes (gochugaru)
½ teaspoon salt
½ teaspoon sesame oil

Start by blanching the sprouts. Cook them in salted boiling water for about 3 minutes, or until the sprouts are slightly translucent and soft.
Drain the sprouts, rinse in super cold water, and then drain them again. Squeeze out the excess water and chuck into a bowl.
To season the sprouts, add sesame oil, scallions, hot pepper flakes, and salt.
Mix to combine. Test for seasoning and add more salt if necessary.
Pile the sprouts into a bowl and garnish with a sprinkle of sesame seeds.
The sprouts are bright and punchy and crunchy and delicious. This makes an amazing warm weather banchan because it's refreshing. Plus, it's pretty.
Here's the recipe page: