Korean Bean Sprouts (Kong Namul)

One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.

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  4 oz. fresh soybean sprouts, stringy root ends trimmed
  
  


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  1 small scallion, both white and green parts, very thinly sliced (1-1/2 Tbs.)
  
  


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  1 medium clove garlic, minced (1 tsp.)
  
  


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  2 tsp. Asian sesame oil
  
  


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  2 tsp. roasted sesame seeds
  
  


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  1/2 tsp. kosher salt
  
  

Mix all of the ingredients in a medium saucepan with 1/4 cup water and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, just until the sprouts are wilted, about 3 minutes. Transfer to a serving bowl and let cool to room temperature before serving.