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.