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Fresh Bean Sprout Banchan





Yields
6 Servings



Cook Time
20 mins

Subtly seasoned and crisp, this easy topping can be eaten with any rice wrap or bowl, and acts as the perfect compliment to Grilled Crisp-Skinned Salmon. It’s an adaptation of a recipe in Everyday Korean: Fresh, Modern Recipes for Home Cooks, by Kim Sunée and Seung Hee Lee.

Fresh Bean Sprout Banchan




Iain Bagwell
 1 lb fresh bean sprouts, rinsed
 2 tsp finely chopped green part of green onion, plus thinly sliced green parts for topping
 ¼ tsp minced garlic
 1 tsp toasted sesame oil
 ½ tsp fine sea salt
 Pinch freshly ground pepper
1

While the salmon cooks, put your deputy in charge of this dish. Blanch sprouts in boiling salted water 1 minute. Drain; cool in a bowl of ice water. Spin dry, covered with a paper towel.

2

In a bowl, whisk chopped green onion, garlic, oil, salt, and pepper. Add sprouts; gently toss. Season with salt and pepper and top with sliced green onion.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories7.5
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0g
Cholesterol 0mg
Sodium 50mg3%
Total Carbohydrate 1.1g1%

Dietary Fiber 0.4g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.