Kimchi and Bean Sprout Salad
A quick, spicy, and refreshing salad that comes together in minutes. Crunchy bean sprouts and crisp green beans are tossed with tangy kimchi and a simple chili dressing.
- Total time
- 15 min
- Servings
- 2
- Calories
- 150
- Protein
- 6g
Ingredients
- 2 cups mung bean sprouts
- ½ pound green beans
- 1 cup kimchi
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Instructions
- 1
Bring a pot of water to a boil. Add the 0.5 pound green beans and cook until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water to stop cooking.
- 2
In a large bowl, whisk together the 1 tablespoon gochujang, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar until smooth.
- 3
Add the 2 cups mung bean sprouts, the blanched green beans, and 1 cup kimchi (chopped if large) to the bowl. Toss well to coat everything in the dressing.
- 4
Serve immediately, or chill for 10 minutes for a cooler salad. Taste and add a pinch of salt if needed.
Tools you’ll need
- pot
- large bowl
- colander
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