"Easy Korean bean sprout salad recipe. Healthy, nutritious side dish with sesame, garlic & soy sauce."
Estimated Nutrition
Ingredients
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Fresh mung bean sprouts
1 lb (450g)
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Sesame oil
2 tbsp
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Soy sauce
1.5 tbsp
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Minced garlic
2 cloves
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White sesame seeds
1 tbsp
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Salt
to taste
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Water
6 cups
Local Substitutes
Instead of Mung bean sprouts
Use: Alfalfa sprouts or broccoli sprouts
Reason: Similar crunch and nutritional profile when mung sprouts unavailable
Instead of Sesame oil
Use: Light olive oil with sesame seeds
Reason: Regional availability in Western markets
🧑🍳 Cooking Instructions
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1
Rinse fresh mung bean sprouts thoroughly under cold water
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2
Boil 6 cups of salted water in a large pot
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3
Add bean sprouts and cook for 5-7 minutes until tender-crisp
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4
Drain well and cool completely
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5
Mix sesame oil, soy sauce, and minced garlic in a small bowl
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6
Toss cooled sprouts with dressing until evenly coated
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7
Sprinkle with sesame seeds and adjust salt to taste
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8
Serve chilled or at room temperature
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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