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Korean Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Korean Bean Salad 2

Korean Bean Salad 2 brings the humble bean to the forefront of Korean home cooking, a dish often prepared for casual family meals. This version reflects the everyday approach of Korean home cooks, where ingredients are measured by intuition and shared liberally across the table. It's a dish that embodies the practicality and warmth of home-style Korean cuisine, capturing the essence of simplicity and nourishment.

The salad offers a pleasing balance of creamy beans and crisp onion, harmonized by the richness of olive oil and the tang of vinegar. Flecks of parsley add a fresh, herby note, while fine sea salt, added to taste, elevates the flavors to comforting perfection. Generosity is key, with each component working together to create a dish that's as satisfying as it is unassuming.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. Aim for small, uniform pieces to ensure they blend well with the beans and provide a consistent texture throughout the salad.
  2. In a large mixing bowl, combine the chopped onion with 400 g of cooked beans. Use a bowl large enough to allow for gentle mixing without crushing the beans.
  3. Drizzle 80 ml of olive oil over the bean and onion mixture. The oil should coat the beans evenly, giving them a glossy appearance and enhancing their flavor.
  4. Add 2 tablespoons of vinegar to the bowl. The vinegar will provide a tangy contrast to the richness of the olive oil, balancing the flavors.
  5. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste, adjusting as needed to achieve a balanced flavor.
  6. Finely chop a handful of fresh parsley and add it to the salad. The parsley will add a fresh, herbal note and a pop of color.
  7. Gently toss the salad using a large spoon or your hands. Be careful to keep the beans intact, ensuring the salad maintains its texture and appearance.
  8. Serve the Korean Bean Salad 2 immediately, accompanied by fresh bread. The salad is best enjoyed fresh, with the flavors vibrant and the texture crisp.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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