Fresh bean sprout banchan (Sukju namul) from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 100) by Kim Sunee and Seung Hee Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice balls wrapped in leafy greens (Sjambap); Candied baby potato banchan (Gamja jorim); Crispy cucumber banchan (Oi muchim); Napa cabbage banchan; Winter radish kimchi with clear broth (Dongchimi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on December 08, 2019

    Reading the recipe, these struck me as pretty mild. I've made them twice so far, however, and ate huge portions both times.

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