Korean Bean Sprout Salad
80kcal
Ingredients
- 1 pound soybean sprouts or mung bean sprouts
- 2 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon regular soy sauce
- 2 tablespoon diced green onion
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
Optional:
- 1-2 teaspoon Korean red chili pepper flakes (gochugaru)
Method
- Fill a stock pot with 7 cups of water and 1 teaspoon of salt. Bring it to a boil over high heat. Add bean sprouts and cook for 2 minutes or until tender-crisp. Remove the bean sprouts from the heat and rinse the sprouts in cold water.Drain the sprouts using your hands or a salad spinner.
- In a large bowl, combine all the seasoning ingredients. Toss in the bean sprouts and mix to combine. Adjust seasoning with salt or soy sauce if needed.
Nutrition
Calories80kcalCarbohydrates8gProtein4gFat5gSaturated Fat1gSodium340mgPotassium194mgFiber2gSugar5gVitamin A54IUVitamin C16mgCalcium39mgIron1mg
Notes
You can purchase bean sprouts at any Asian or regular grocery market, such as Sprouts, Whole Foods, Walmart, and Vons. They are located near fresh herbs and veggies.
Store the leftover cooked bean sprouts in airtight container. Transfer to a fridge, it should last 2-3 days.