Korean bean sprout salad (kongnamul muchim)
Adapted from Cook Korean!: a Cookbook with Recipes by Robin Ha
Makes 2 cups.
12 ounces soybean sprouts
1 teaspoon salt
1 scallion, green and white parts, finely chopped
1 clove garlic, minced
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon toasted sesame seeds, plus additional for garnish if desired
Gochugaru (Korean red chile flakes), optional, for serving
1. Discard any brown bean sprouts, then rinse the sprouts with cold running water and drain. Put them into a medium saucepan, add 1 cup water and the salt. Cover, bring to a boil over high heat, reduce heat to medium and cook for 7 minutes. Drain the sprouts in a colander or strainer, cool them with cold running water, then drain again. Gently squeeze as much water as you can from the sprouts and put them in a medium mixing bowl.
2. Add the scallion, garlic, sesame oil, soy sauce and sesame seeds. This may be served room temperature or chilled. Garnish with sesame seeds, if desired. If you like it spicy, add chile flakes to taste at the table.