If you’ve ever been to a Korean restaurant you know that your meal comes with a million little side dishes. Which is arguably the best part of the meal. Of course there is kimchi, a potato side, lotus root, weird dried fish, and a bean sprout salad. I have tried to mimic Korean BBQ from the first time I ever had it. This salad is such a perfect pairing with Beef Bulgogi, if you’re wanting to spice it up a bit.
Spicy Bean Sprout Salad
1 lb fresh Mung Bean Sprouts
5 Green Onions, thinly sliced
1T Garlic Chili Paste
1T Sesame Oil
1T Soy Sauce
1T Sesame Seeds
To Start: In a medium pot bring 3c water to a boil, salt the water then add the bean sprouts. Boil the sprouts for a minute, strain, and then spray them with cold water.
Step One: Mix everything in a bowl.
Step Two: Allow to cool in the fridge for at lease 20 minutes.