This fresh, crunchy salad, with just a touch of heat from the Korean pepper, is a great side to all sorts of dishes. It’s important to blanch the bean sprouts and salt the cucumbers for the perfect texture.
- 4 cups bean sprouts
- 1 English cucumber
- 3 Tbsp salt
- ½ cup rice vinegar
- 3 cloves garlic, grated
- 2 Tbsp ginger, grated
- 5 scallions, sliced thin
- 3 Tbsp Korean pepper
- 1 Tbsp sugar
- 3 Tbsp sesame oil
- ¼ cup sesame seeds
Bring 8 cups of water to a boil in a medium pot. Rinse bean sprouts, add them to the pot and blanch for 10 seconds. Immediately pour them into a colander and drain. Do not rinse.
Slice cucumbers into ¼-inch X ¼-inch X-2 inch sticks. Place in a bowl with salt and mix well. Let drain for 10 minutes.
Rinse cucumber in running water and squeeze water out with your hands.
Pour rice vinegar, garlic, ginger, scallions, chile, sugar and sesame oil into a bowl.
Heat a small pan on medium-high and toast sesame seeds until golden. Pour into vinaigrette immediately. Stir well.
Add the blanched sprouts and cucumber. Stir well and taste. Add salt if necessary.