Sauteed Korean Mung Bean Sprout Banchan
Sauteed Korean Mung Bean Sprout Banchan

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, sauteed korean mung bean sprout banchan. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Sauteed Korean Mung Bean Sprout Banchan is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Sauteed Korean Mung Bean Sprout Banchan is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have sauteed korean mung bean sprout banchan using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sauteed Korean Mung Bean Sprout Banchan:
  1. Make ready 2 teaspoons oil
  2. Get 12 oz. bag of mung bean sprouts
  3. Take 2 teaspoons to 1 Tablespoon finely minced garlic
  4. Get 1 small green onion, finely chopped
  5. Prepare 1/2-3/4 teaspoon kosher salt, depending on how salty you like your food
  6. Prepare pinch sugar
  7. Prepare 1 teaspoon toasted sesame oil
  8. Prepare toasted sesame seeds
Steps to make Sauteed Korean Mung Bean Sprout Banchan:
  1. Preheat a 10-12" pan to medium high heat, add the 2 teaspoons of oil, and add the bean sprouts, sauteing them until they reduce by about 40%, and all the sprouts are translucent.
  2. Add the rest of the ingredients except for toasted sesame seeds and just toss to distribute them evenly and no more. You want to retain most of that raw garlic flavor that is typical to this particular banchan.
  3. Sprinkle toasted sesame seeds before serving, and that's it!

So that is going to wrap this up for this special food sauteed korean mung bean sprout banchan recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!