Seasoned Bean Sprouts, Cucumbers and Spinach

Use this set of side dishes in rice bowls, bibimbap, Korean barbecue spreads and everyday meals.

This set of side dishes all use the same cooking technique, and you can easily sub in carrots, zucchini, radishes or other vegetables. These banchan are commonly used in rice bowls, bibimbap, Korean barbecue spreads and everyday meals.

Seasoned Bean Sprouts

Serves | 4 |

  • 2 cups bean sprouts
  • 2 Tbsp chopped scallions
  • ¼ tsp minced garlic
  • ¼ tsp salt
  • 2 tsp sesame oil
  • sesame seeds, to taste

| Preparation | Blanch bean sprouts in water with a pinch of salt, approximately 10 minutes. Drain. In a bowl, combine scallions, garlic, salt and sesame oil; add bean sprouts and toss to incorporate. Garnish with sesame seeds.

Seasoned Cucumbers

Serves | 4 |

  • 4 seedless cucumbers
  • 1 Tbsp salt, plus more as needed
  • sesame oil, as needed
  • 1 tsp minced garlic
  • 1 Tbsp chopped scallions
  • sesame seeds, to taste

| Preparation | Wash cucumbers in salt water. Cut crosswise into ¹⁄₈-inch slices; season with salt. Let sit, at least 10 minutes. Rinse and squeeze out excess liquid. Heat oil in a medium saucepan over medium heat. Add cucumber and garlic; sauté, 5 minutes. Remove from heat and add scallions. Season with salt to taste. Garnish with sesame seeds.

Seasoned Spinach

Serves | 4 |

  • 8 oz fresh spinach
  • 1 Tbsp chopped scallions
  • ¼ tsp minced garlic
  • 2 tsp sesame seeds
  • salt, to taste
  • 1 tsp sesame oil

| Preparation | Blanch spinach in water with a pinch of salt, 1 minute. Drain and squeeze out excess water. In a bowl, combine spinach and remaining ingredients.