This Bean Sprout Banchan (Korean side dish) was not something I grew up eating, but many people I know loved this side dish at Korean BBQ plate lunch joints. I was a slow starter when it comes to liking bean sprouts.
After trying many different dishes with bean sprouts, I eventually came to enjoy them. I don’t think it’s just because I am older because my son has loved bean sprouts ever since I can remember. I think the mild flavor made it easier for him to eat. Have your kids try them out and maybe you will find a vegetable they enjoy!
Why this Bean Sprout Banchan recipe is great
Vegetables can take time to clean and prepare for cooking in a recipe. After a while, raw vegetables can get boring. However, this Bean Sprout Banchan only takes a minute or so to cook and less than 10 minutes to prepare overall. You can quickly make it while microwaving leftovers from the night before and have a fresh, crunchy, and tasty side dish that will liven up your meal. It’s so good that you’ll eat up the entire batch in one sitting, which is great since it doesn’t keep well for more than a couple hours in the fridge.
This recipe is a great way to use up bean sprouts you bought for a bowl of ramen or stir fry that you need to use up. I have had times when a lingering bag of bean sprouts rotted away because I figured I would use it in another dish later. With Bean Sprout Banchan, you can cook up the sprouts and easily eat it with your meal like any other vegetable side dish.
These bean sprouts are so addictive they might be your next replacement for chips and dip at your next weekend sports watching marathon. Just pair them with this Garlic Edamame and your favorite beer, and you will be a happy camper!
Bean Sprout Health Benefits
You’ll be surprised that bean sprouts have quite a bit of Vitamin C for being a mostly white vegetable. It’s also got a little bit of protein and iron. Bean sprouts themselves don’t really have much of a flavor. If you’re not a fan of eating them raw, blanching them softens the crunch without them turning mushy.
So, if you’re getting tired of bell peppers or citrus fruits, or the cost of strawberries and orange juice is getting you down, add some bean sprouts to your next grocery shopping list.
Don’t forget to check out these recipes so you never run out of vegetable side dishes to eat!
Bean Sprout Banchan
Equipment
- 1 medium saucepan
- 1 small cutting board
- 1 chef's knife
- 1 Colander
- 1 salad spinner optional
- 1 medium bowl
- measuring spoons
Ingredients
- water for boiling
- 6 ounces bean sprouts rinsed and drained
- 1 to 2 garlic cloves finely minced
- 1 ½ tsp sesame oil
- ½ tsp salt
- 1 tbsp sesame seeds toasted preferred
Instructions
- Fill a medium pot with water and bring to a boil on high heat. While the water is heating, rinse and drain the bean sprouts and mince the garlic.
- Add the bean sprouts to the pot and cook for 1 to 2 minutes. Pour the bean sprouts into a colander or remove with a stainless-steel metal strainer.
- Rinse the bean sprouts with water to cool it. Squeeze out the water and drain well. Optional: use a salad spinner to get all the water off the bean sprouts.
- Put the bean sprouts in a medium bowl. Add the minced garlic, sesame oil, and salt. Mix until the bean sprouts are well coated. (You can keep the seasoned beansprouts in the fridge for up to 2 days, but it will become watery the longer it sits in the seasoning.)
- Right before serving, mix in the sesame seeds. Best served immediately after adding the seasoning.
