Description
A bright and crisp Korean Bean Sprout Salad that combines tender blanched sprouts with nutty sesame oil and savory soy for a fresh side dish.
Ingredients
Scale
- 2 cups bean sprouts
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 green onion, chopped
- Sesame seeds for garnish
Instructions
- Rinse the bean sprouts under cold water and drain. Peel and mince the garlic. Trim and chop the green onion. Measure the sesame oil, soy sauce, rice vinegar, and sugar so everything is ready.
- Combine in a large bowl the sesame oil, soy sauce, rice vinegar, minced garlic, and sugar. Whisk or stir until the sugar dissolves and the dressing looks smooth.
- Bring a pot of water to a rolling boil. Add the bean sprouts and blanch for 2–3 minutes until they turn tender-crisp. Drain them immediately and rinse under cold water to stop cooking and keep the sprouts crunchy. Drain well.
- Add the blanched bean sprouts and chopped green onion to the bowl with the dressing. Toss gently but thoroughly to coat. Let the salad marinate at room temperature for about 10 minutes so the flavors meld. Garnish with sesame seeds before serving.
Notes
Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 3–4 days. For best texture, consume within 24–48 hours.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg