Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sauteed korean mung bean sprout banchan. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sauteed Korean Mung Bean Sprout Banchan is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Sauteed Korean Mung Bean Sprout Banchan is something which I’ve loved my whole life.

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

The ingredients needed to make Sauteed Korean Mung Bean Sprout Banchan:

1. Get 2 teaspoons oil
2. Take 12 oz. bag of mung bean sprouts
3. Prepare 2 teaspoons to 1 Tablespoon finely minced garlic
4. Make ready 1 small green onion, finely chopped
5. Prepare 1/2-3/4 teaspoon kosher salt, depending on how salty you like your food
6. Get pinch sugar
7. Take 1 teaspoon toasted sesame oil
8. Take toasted sesame seeds

Instructions 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’s going to wrap this up for this exceptional food sauteed korean mung bean sprout banchan recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!