This works for any banchan (Korean side dish), try it with shredded cabbage, sliced cucumbers, or julienned zucchini.

  • 2 c. fresh mung bean sprouts
  • 2 t. olive oil
  • 2 t. toasted sesame oil
  • 2 t. rice vinegar
  • 1/4 t. gochugaru (red pepper powder)
  • pinch of sugar
  • pinch of sea salt
  • 1/2 t. roasted sesame seeds

Bring a pot of water to a boil and blanch the sprouts for less than one minute.  Drain in a colander and rinse under cold water to stop the cooking process.

Whisk together all of the other ingredients in a bowl and add the sprouts, chill until serving time.