Bean Sprout Salad
Light, crunchy, and so addicting, this Korean-style Bean Sprout Salad makes a delicious side dish for your next BBQ, Asian meal, or bento lunch! Ready in less than 10 minutes!
Foto: Just One Cookbook
Ingredients
- 9 –12 oz bean sprouts ((1 bag; either with or without the sprouted bean attached))
- 1 g reen onion/scallion
- 1 Tbsp toasted white sesame seeds
- 1 clove garlic
- 1 –1½ Tbsp toasted sesame oil
- ½ Tbsp soy sauce
- ¼ –½ tsp Diamond Crystal kosher salt ((use less salt to start))
Steps
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Gather all the ingredients. Bring a medium pot of water to a boil on medium heat.
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Combine 1 clove garlic (minced; I use a garlic press to crush it), 1–1½ Tbsp toasted sesame oil, ½ Tbsp soy sauce, and ¼–½ tsp Diamond Crystal kosher salt. Mix well and set aside.
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Cut 1 green onion/scallion into thin slices.
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Optional: Grind 1 Tbsp toasted white sesame seeds in a mortar and pestle, leaving some unground for a texture.
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Optional: Remove the brown parts and stringy roots from 9–12 oz bean sprouts. The sprouts taste much better this way, and I recommend doing this extra step when you eat bean sprouts raw and/or lightly seasoned.
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Rinse the bean sprouts under cold water and drain well. Once the water is boiling, add them to the pot.
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Cook for 1–1½ minutes. Strain through a colander, shake off excess liquid, and drain well.
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While the bean sprouts are still hot, add them to the bowl with seasonings. Combine well and taste to see if you need to adjust the seasonings. Here, I added a bit of salt.
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Add the sliced green onion and (ground) sesame seeds and toss to combine. Serve chilled or at room temperature.
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Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days, although it‘s best enjoyed sooner.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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