Prep 30 mins
Cook 2 mins
A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations.
- 1 lb fresh soy bean sprouts
- 3 green onions
- 2 garlic cloves
- 1 teaspoon toasted black sesame seeds or 1 teaspoon toasted white sesame seeds
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes (Korean hot pepper ,if available)
- 2 tablespoons sesame oil
- 1 tablespoon fermented soybean chili paste (koch'u jang)
- Wash and clean sprouts.
- Heat 1/2 cup water in a shallow pan over medium heat.when barely simmering add soybean sprouts,cover,and blanch for two minutes.
- Immediately drain and rinse with cold water,then place sprouts in a colander to drain .
- Prepare dressing:Slice green onions as thinly as possible;peel,crush,and mince garlic;if your sesame seeds are raw toast over medium low heat in a dry pan stirring constantly until they begin to pop and smell roasted,removing from hot pan immediately.Mix all ingredients together.
- Chill for 20 minutes to meld the flavors.Serve cold or room temperature.