Bean Sprout Panchan (Kong Namul), Georgia’s Recipe
1 pound fresh soy bean sprouts or mung bean sprouts
1 small carrot, shredded
3 green onions, finely chopped
3 garlic cloves, mashed
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
1 tablespoon mild korean chili pepper flakes
2 tablespoon soy sauce
1 tablespoon raw can sugar or honey
Wash bean sprouts.
Bring a pan of lightly salted water to the boil, drop in the bean sprouts and return to the boil.
Boil for 1 minute using mung beans, boil for 5 minutes for soy beans. The sprouts should be just tender, never overcooked.
Drain at once and cool under cold water. Drain well.
Combine all other ingredients for the dressing and toss with bean sprouts.
Chill before serving.