Korean Bean Sprout Salad "Banchan"

From Jeanette's Healthy Living


  • 1 pound fresh bean sprouts
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1 scallion, minced
  • toasted sesame seeds
  • Japanese seven spice powder (Shichimi Togarashi), for garnish


  1. Blanch bean sprouts in boiling water for 30 seconds; rinse with cold water and drain well.
  2. Toss bean sprouts with sesame oil, salt, and scallion.
  3. Sprinkle with sesame seeds and Japanese spice powder.