Recipes

Korean Bean Sprout Salad

A quick and easy Korean side dish made with crunchy bean sprouts seasoned in a sesame garlic soy sauce.

Servings: 4
Prep Time: 9 minutes
Cook Time: 1 minute

Ingredients

  • 1 lb (450g) mung bean sprouts (or soybean sprouts)
  • Sauce:
    • 4 teaspoon regular soy sauce
    • 4 teaspoon toasted sesame oil
    • 1 teaspoon toasted sesame seeds
    • 2 cloves garlic, minced
    • 1 green onion, finely chopped
    • ½ teaspoon salt

Notes

  • Fresh bean sprouts are preferred; ensure they are firm and white.
  • Wash bean sprouts at least three times under cold water to remove natural odors.
  • Do not over-blanch the sprouts to maintain crunchiness.
  • Strain well to remove excess water before mixing with sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Instructions

  1. Wash the bean sprouts under cold water at least three times to remove any natural odors. Strain well.

  2. In a large pot, bring enough water to a boil. Blanch the bean sprouts for no more than 60 seconds, then strain immediately.

  3. Rinse the cooked bean sprouts under cold running water until they reach room temperature. Strain thoroughly to remove excess water.

  4. In a large bowl, combine all sauce ingredients and mix well.

  5. Add the strained bean sprouts to the bowl with the sauce and mix until evenly coated.

  6. Serve cold as a side dish and enjoy!