Wednesday, September 28, 2011

Korean Style-kong Namul Muchim/Soyabean sprout salad

What is Banchan?  Banchan (pronounced "bonchon") refers to the assorted sides served alongside a main course in Korean cuisine. About 2 to 12  banchan are served at any meal;  are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough.  To me, the most important and well-known is kimchi, follow by cucumber kimchi ,daikon kimchi, soybean sprout salad, seasoned spinach and many more.  As promised, i will try to post the banchan that i so often cooked when we have a korean bbq meal.


8 ozs soybean sprouts (about 2 handfuls)
1 tbsp spring onion
1 tsp minced garlic
1 tbsp soya sauce
1/2 tsp vinegar
¼  tsp salt
1 tsp sesame seeds
1 tbsp sesame oil


Wash soybean sprouts and drain.

In a pan, add the soybean sprouts and add enough water until the soybean sprouts are covered.

Boil them in a covered pan for about 10 minutes on high. Do not open the lid while the soybean sprouts are boiling as it will affect the flavor.

After 10 minutes, drain the water and set them aside to cool.

Add all the rest of the ingredients to the cooked soybean sprouts and toss well.

Chilli flakes can be added if you prefer spicy

Look out for the Seasoned Spinach recipe in my up-coming post.

1 comment:

Elin said...

HI Lily...I must try this out with our Ipoh bean sprouts :) Thanks for sharing this with us :) I love japanese and korean food :)

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