Banchan are the side dishes for foods like bulgogi.  This version is from Cassie Yeung’s book Bad B*tch In The Kitchen.  It takes about 10 minutes to pull together and will serve 2-4 people as a side dish.

1 lb. fresh mung bean sprouts

2 Tbs. soy sauce

1 Tbs. toasted sesame oil

1 tsp. gochugaru (Korean chili flakes – I substituted Aleppo pepper flakes)

1 tsp. toasted sesame seeds

2 green onions, thinly sliced

2 large garlic cloves, finely chopped

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

Bring a medium saucepan of salted water to a boil.  Add the bean sprouts and boil them until they are tender, about 3 minutes.  Then drain them and quickly cool them in a bowl of cold water.  Drain well when cool.

In a medium bowl mix together all the other ingredients.  Add the drained and cooled bean sprouts.  Toss well and chill in the refrigerator for at least 30 minutes and up to 3 days.  Serve chilled.