Soybean Sprout Salad

I went to the Korean Market yesterday and bought these Natto Soybean Sprouts, so I could try to make them into soybean sprout salad.

Sookju Namul is Korean for bean-sprout salad with sesame. Namul is the Korean word for vegetable dishes. I decided to try this simple method of preparing bean sprouts and use soybean sprouts instead. I finally found Korean sesame oil, which is quite distinct and different in flavor than toasted sesame oil, Japanese sesame oil or Chinese sesame oil. It really does make a difference in making this dish, so try to find Korean sesame oil if you can. 

For this recipe I used a 14 oz bag of soybean sprouts, but you can prepare a 16 oz bag of bean sprouts with this same method by doubling the ingredients listed below. This recipe is based on a Sookju Namul recipe from The Korean Kitchen: Classic Recipes From the Land of the Morning Calm.

The rest of the ingredients are as follows:

6 cups of boiling water

1 teaspoon of salt to salt the water

1/2 teaspoon of salt for the sprouts

1 scallion thinly sliced

1 garlic clove, finely minced and crushed into a paste (this helps the garlic flavor the sprouts without having any big chunks of garlic noticeable in the salad)

1/8 teaspoon of pepper (I used a few turns of freshly ground pepper)

1/2 teaspoon Korean sesame oil

1 teaspoon toasted sesame seeds (toasted in a dry skillet for 2-3 minutes to bring out the sesame flavor even more)

1. Bring large pot of water to a boil with teaspoon of salt. Add soybean sprouts when water comes to a boil. COVER the pot and cook for 1 minute. Remove the pan from heat, still covered, and let stand for 2 more minutes. Drain well and use a paper towel to press out excess liquid. Do not rinse soybeans or they will be even wetter. 

2. Mix the other ingredients in a bowl. Add the soybean sprouts. Mix and toss. Adjust salt to taste. Use a good sea salt or kosher salt.

Serve at room temperature (though I like it cold, too, straight from the fridge). 

If you don't like your sprouts too garlicky, choose a small clove of garlic. If you like it more garlicky, pick out a nice plump one. I tend to like it garlicky and peppery, but just adjust the seasonings to how you like it. This is yummy by itself or mixed with rice or as a side dish. Enjoy!