One of the things I look forward to when I have Korean BBQ are the side dishes. The last time I visited LA, I had Korean BBQ at Genwa. Genwa is well-known for their 20+ side dishes that accompany the BBQ. I was very impressed as all the side dishes were delicious. Usually, at most places, I would only like 2 or 3 of them. This dish is a common side dish served at Korean BBQs. It’s also a common side dish served with Korean food. I see it often in Korean restaurants as well.
This dish is both cheap and easy to do. Very little cooking is required (you only need to cook the bean sprouts) and the ingredients needed are basic pantry items. I served this alongside some Korean tofu stew and rice that I also made.
Korean Bean Sprouts (Kongnamul-muchim)
(taken from here)
- 1 pound of soybean sprouts, rinsed and drained
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 green onion, chopped
- ½ teaspoon of Korean hot pepper flakes
- 1 teaspoon fish sauce (or soy sauce, or salt)
- 1 teaspoon roasted sesame seeds
- 2 teaspoons roasted sesame oil
- Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a boil over medium high heat for 10 minutes. Drain.
- Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and sesame oil and mix by hand.
- Transfer to a serving plate.
- Serve with rice.