Korean Banchan: Bean Sprouts & Spinach

Bean Sprout Banchan

1 bunch bean sprouts
2 garlic cloves
1 stalk green onion
sesame oil
soy sauce
sugar
salt


1. Cook bean sprouts. Thoroughly wash bean sprouts. Bring a large pot of water to a rolling boil. Add the bean sprouts to the boiling water and cook for 3 minutes. Drain.

2. Squeeze bean sprouts. Using your hands or the back of a small pot, squeeze the excess water from the bean sprouts. *note: if using hands, allow spouts to cool before touching


3. Mince garlic & green onion. Mince the garlic cloves and green onion to a chunky paste.

4. Toss & season. Toss the bean sprouts with the garlic and green onion paste. Add sesame oil, soy sauce, sugar, and salt, to taste.

5. Cover & refrigerate. Refrigerate the sprouts for at least 1 hour before serving.

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Spinach Banchan

1 bunch spinach
1-2 garlic cloves, minced
sesame oil
soy sauce
salt
sesame seeds (optional)

1. Cook spinach. Thoroughly wash spinach. Bring a large pot of water to a rolling boil. Add spinach to the boiling water and cook for about 30 seconds. Drain.

2. Squeeze spinach. Using your hands or the back of a small pot, squeeze the excess water from the bean sprouts. *note: if using hands, allow spouts to cool before touching

3. Toss & season. Toss spinach with minced garlic. Add sesame oil, soy sauce, salt, and sesame seeds (if using), to taste.

4. Serve or refrigerate. The spinach can be served immediately or refrigerated for later use.