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Korean Bean Sprout Salad Recipe
4.96 from 21 votes

Korean Bean Sprout Salad

Rika
If you love Korean food, you’ve probably eaten this Korean bean sprout salad before. It’s one of the most staple Korean side dishes (banchan, 반찬). It is usually served along with Korean spinach salad and japchae to go with your bibimbap, bulgogi, or any other bbq meat.
Prep Time 10 mins
Cook Time 2 mins
Course Side Dish
Cuisine Korean
Servings 4
Calories 80 kcal

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

Instructions
 

  • 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.

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.

Nutrition

Calories: 80kcalCarbohydrates: 8gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 340mgPotassium: 194mgFiber: 2gSugar: 5gVitamin A: 54IUVitamin C: 16mgCalcium: 39mgIron: 1mg
Keyword Bean Sprout Recipe, Kongnamul muchim, Korean Bean Sprout Salad
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