Light, refreshing way to start a meal. There are so many variations; there's the Korean banchan, or you could mix/match different ingredients to your taste: soy sauce, vinegar, sesame oil, chili oil, chili flakes, sugar, honey, fish sauce, etc. I personally found this combination a bit too sour; next time I'll probably add less vinegar, more sesame oil, and try some chili flakes as well.
Active Time: 12 min
Total Time: 12 min
> bean sprouts (1 small bag, ~10oz)
> green onions (2 stalks, chopped)
> soy sauce (2 tbsp)
> rice vinegar (1 tbsp)
> sesame oil (1 tsp)
> garlic (1 clove, minced)
> sesame seeds (1 tbsp)
1. Blanch bean sprouts for about 1 minute, or until the raw edge is taken off but still crisp. Remove and immediately place in ice water until cool. Drain the water when cool.
2. In the meantime, prepare the sauce by mixing together all the other ingredients. Mix it together with the bean sprouts and serve. Optionally, top with some more sesame seeds.