Kim Yong-ja
This is a very delicate and soothing dish. Even the look has a refined touch. All foreigners love this dish. It is tedious to remove the tail ends of the sprouts, but this process cannot be skipped and the results are well worth the effort.
½ lb/225 g BEAN SPROUTS, bean skin and tail ends removed
2 teaspoons SESAME OIL
½ teaspoon SESAME SEEDS
SALT and PEPPER
1 Cook the bean sprouts in boiling salted water in a covered pot for 1-2 minutes.
2 Drain. When cooled, press out excess water firmly with your hands.
3 Combine with the rest of the ingredients. Serve at room temperature.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.