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Korean Bean Sprout Salad: A Fresh and Flavorful Delight

Paul
Korean Bean Sprout Salad is a fresh and flavorful dish that combines tender bean sprouts with a savory dressing, making it a perfect side dish or light meal.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Korean
Servings 4 servings
Calories 80 kcal

Ingredients
  

  • 2 cups fresh bean sprouts rinsed and drained
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 clove garlic minced
  • 1 teaspoon sesame seeds
  • 1 green onion finely chopped
  • Salt to taste

Instructions
 

  • Bring a pot of water to a boil. Add the bean sprouts and blanch for 2-3 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
  • In a large mixing bowl, combine the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and a pinch of salt. Whisk until the sugar dissolves.
  • Add the blanched bean sprouts to the bowl and toss gently to coat them in the dressing.
  • Sprinkle the sesame seeds and chopped green onion over the top and toss again to combine.
  • Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Notes

  • For added crunch, include thinly sliced cucumbers or carrots.
  • To make it spicier, add a dash of gochugaru (Korean red pepper flakes) or a splash of sriracha to the dressing.
Keyword Healthy Salad, Korean Bean Sprout Salad, Korean cuisine, vegan salad