crunchy sesame bean sprouts
kongnamul muchim - 콩나물무침
Stir-fried bean sprouts are a fixture of the banchan spread, and for good reason: they’re a fresh, crunchy snack that merges sweetness, saltiness, the clean flavor of the sprouts and a distinctive note of sesame oil. The key here is making sure the bean sprouts are not overcooked so that they keep their crunch. We like to kick the heat up a bit with chiles, but you can, of course, adjust that for your own taste.
ingredients
2 tablespoons sesame oil
2 garlic cloves, minced
1 red chile, sliced, with seeds
4 cups bean sprouts
2 tablespoons oyster sauce
2 teaspoons sugar
1 scallion, sliced
Salt and black pepper to taste
steps
Heat sesame oil in a wok or large sauté pan over high heat. Add the garlic and sauté for 20 seconds, until very fragrant but still a shade of white.
Add the chile, bean sprouts, oyster sauce, sugar and scallion and sauté for about 2 minutes, tossing frequently; you are wilting the bean sprouts, but keep them a little crunchy. Season with salt and pepper to taste. This can be served warm, at room temperature or cold. It will keep in the refrigerator for a week.
