Spicy Bean Sprout Salad
A quick, spicy Korean-style bean sprout salad with a simple soy-sesame dressing. Ready in minutes and perfect as a side or light snack.
- Total time
- 15 min
- Servings
- 4
- Calories
- 80
- Protein
- 5g
Ingredients
- 12 oz bean sprouts
- 3 green onions
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- 1
Bring a pot of water to a boil, add the 12 oz bean sprouts and blanch for 2 minutes until just tender but still crisp. Drain and rinse with cold water to stop cooking.
- 2
In a large bowl, whisk together the 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp gochugaru. If you like extra tang, add a splash of vinegar or a pinch of sugar.
- 3
Add the drained bean sprouts and 3 thinly sliced green onions to the dressing. Toss well to coat everything evenly.
- 4
Sprinkle with the 1 tbsp sesame seeds and serve at room temperature or chilled. Taste and add a pinch of salt if needed.
Tools you’ll need
- pot
- colander
- large bowl
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