This Korean bean sprout salad is from the somewhat grandiosely titled “The Complete Book of Oriental Cooking”, a Penguin paperback by Myra Waldo published in 1960. Conventional spices are used in unusual proportions to create an exotic taste without sesame oil or quality soy sauce, which would not have been available at that time in the U.S. 8 servings.
3 c fresh mung bean sprouts, washed and drained
2 T red wine vinegar
2 T soy sauce
½ t Kosher salt
½ t freshly ground black pepper
1 garlic clove, minced
2 T sesame seeds
½ c salad oil
¼ c finely chopped scallions
¼ c julienne cut pimentos (I use roasted red peppers or frozen pepper slices I’ve saved from other recipes)
Method: Lightly toast the sesame seeds in a non-stick skillet (or just use Korean toasted sesame seeds), then grind to a coarse powder with a mortar and pestle or mini-chop. Mix the vinegar and soy sauce with the salt, pepper, ground sesame seeds and garlic in a jar and shake till the salt is dissolved. Add oil, shake to emulsify then pour over sprouts. Add chopped scallions and julienned pimentos/red peppers and mix thoroughly. Chill at least 1 hour before serving; needs to be eaten the same day it is prepared.