This simple recipe for Korean Bean Sprout Salad “Banchan” is a great addition to any meal.
This summer, I’ve been a bit obsessed with the little Korean side dishes called Banchan that accompany traditional Korean meals. Perhaps because it’s been so hot lately, or that I opt for simple quick dishes in the summertime, these little cold side dishes are especially appealing and a fun way to enjoy a variety of fresh vegetables.
Korean Banchan can be put together in minutes, using almost any vegetables you have on hand, whether you find them at the farmer’s market or local grocery store, in your CSA box, or your own garden. For example, banchan can be prepared using raw or blanched vegetables such as broccoli, spinach, zucchini or summer squash, cucumbers, scallions, napa cabbage, or bean sprouts.
So far this summer, I’ve made cold Korean salads or “banchan” with Spinach and Summer Squash, as well as Spicy Korean Cucumbers, Kohlrabi “Kim Chi” and Napa Cabbage Kim Chi.Today, I made Bean Sprout Salad “Banchan” using mung bean sprouts that I bought from a local Asian supermarket. If you’re not familiar with these crunchy, juicy sprouts, you must give them a try. Mung bean sprouts are simply that – mung beans that have been sprouted.
When I was growing up, I remember sprouting our own mung beans. It was a fun kid’s “science” project. The best part was having fresh mung bean sprouts to enjoy at the end of the project. Mung bean sprouts are mild in flavor, so all they need is a drizzle of sesame oil, a sprinkle of salt, fresh scallions to add some brightness, and some fragrant toasted sesame seeds. If you like a little spice, feel free to sprinkle on some Japanese seven spice powder (Shichimi Togarashi).
This Korean Bean Sprout Salad “Banchan” recipe can be used for all different vegetables, such as broccoli or snow peas. In fact, I often make a variety of these little salads and serve them on top of a bowl of Cold Kim Chi and Cucumber Soba Noodles, creating a rainbow of colors and textures.
Korean Bean Sprout Salad
Ingredients
- 1 pound bean sprouts
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1 clove garlic minced
- 1 scallion minced
- toasted sesame seeds
- Shichimi Togarashi
Instructions
-
Blanch bean sprouts in boiling water for 30 seconds; rinse with cold water and drain well.
-
Toss bean sprouts with sesame oil, salt, garlic and scallion.
-
Sprinkle with sesame seeds and Japanese spice powder.
Spicy Korean Barbecue Chicken Sliders with Asian Slaw and Kimchi Sauce Recipe
18
I love banchan…the spice and flavor is unparalleled and it is definitely my favorite part of Korean bbq! This one sounds like it's got a great texture…perfect for adding to salads of all kinds!
Hooray, another way to use Japanese seven-spice! I'm smitten with this spice blend, which I discovered only last year, and it's especially wonderful with noodles. Now I'll try it with bean sprouts, too.
i love banchan! this looks fantastic! never thought about using 7 spice powder! 😀
Love mung bean sprouts. I will need to check out the link for growing my own. Great recipe. Yummy!
Jeanette, that looks fantastic–LOVE bean sprouts.
I'm all for sides that can be put together in minutes and this one looks great. Love your use of ingredients Jeanette.
Looks delish! and so fresh!
Wonderful and fresh salad…love bean sprouts 🙂
Such a nice way to use sprouts! I have never had Japanese 7 spice powder…
Serving bean sprouts is my favorite way to eat them. It takes just a few minutes. Japanese 7 spice powder is not very spicy, but perks up the flavor of these bean sprouts – I also like sprinkling it on top of soup noodles.
I really do like bean sprouts but I usually only have them in stir fry. This looks delicious and so refreshing!
I've never had Banchan :/ … but it looks beautiful!!
Love the bean sprouts! I never know how to incorporate them so we always make spring rolls with rice paper. Will go for this simple form, definitely!
I've never had mung bean sprouts, but love sprouting at home. I happen to have a jar full of mung beans begging to get used!
A new dish to me – who just happened to buy a bag of bean sprouts today. Guess what I'm eating for lunch tomorrow!
Super thanks, Jeanette
yes! another way to use up those bean sprouts.. the sprouts in the big bag never get used up on time!!
havent tried the japanese spice powder before, but it looks it it will be really good addition on salads ans soups!