Seasoned soybean sprouts are one of the classic non-spicy banchan to grace the table. Soybean sprouts have a larger, more vibrant yellow head and a fatter body than the more readily available mung bean sprouts. Even after cooking, the heads remain crunchy and add a nice contrast to the lightly wilted roots. It was my job when I was younger to pinch the strand-like tails off—it was a chore, but well worth the effort. Soybean sprouts can be found in plastic bags in Asian markets. They are highly perishable, so be sure to use them within a day or two.
Makes about 3 cups
- 3 cups soybean sprouts
- 1/2 cup water
- Kosher salt or sea salt
- 1 scallion, green part only, thinly sliced on an angle
- 1 clove garlic, grated or minced
- 1 tablespoon roasted sesame seeds
- 1 tablespoon toasted sesame oil
In a medium bowl, stir together the scallion, garlic, sesame seeds, and sesame oil. Add the bean sprouts, season with salt, and gently toss to coat.