Ban Chan – bean sprouts & cucumber
17 Oct
Happy Friday, dear readers!
These two side dishes are super quick and easy to make so I thought I’d put them into one post. 
Bean sprouts do not taste that much different from mung sprouts, though I think soy bean sprouts are much more flavorful.
Ingredients:
1/2 pound of bean sprouts, washed and cleaned
2/3 tsp of sesame oil
2/3 stalk of green onion for garnish, chopped
1.5 tsp of red pepper flakes*
Sprinkle of salt
Procedure:
1. Bring 2 cups of water in a pot to boil.
2. Immerse bean sprouts in a big bowl of water. Remove withered ends. Discard little white circle things.
3. Put bean sprouts into pot. Close lid. Turn off heat 2 minutes later.
4. Drain them immediately in a colander and rinse with cold water. Move to a bowl.
5. Mix sesame oil, salt, green onion and red pepper flakes to the bowl.
Ingredients:
1 large cucumber (any cucumber will do)
1.5 tsp of red pepper flakes
1 tsp of vinegar
1 tsp of sugar
Salt to taste
Procedure:
1. Slice cucumbers into circles. Transfer to bowl.
2. Mix red pepper flakes, vinegar, sugar and a dash of salt.
3. Let it sit for at least two hours before serving.
I had to fight the urge to put the cucumber slices on my face. It makes a great, refreshing mask!
Cucumber Mask: Slice cucumbers paper thin, add 1 tbsp of honey. Let it sit for 10 minutes. Remove excess water, then put on face for 15 minutes. Rinse face with water. Will make your skin super soft and glowy!
Check out my other post on ban chan: Tofu jjorim and Scallion crabmeat jeon
