Description
A refreshing and crunchy Korean bean sprout salad, perfect as a side dish or appetizer.
Ingredients
Scale
- 2 cups of fresh bean sprouts
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- 1 chopped green onion
- Pinch of red pepper flakes (optional)
Instructions
- Rinse bean sprouts and blanch in boiling water for 1 minute.
- Drain and rinse with cold water to stop cooking.
- Squeeze out excess water from sprouts.
- Mix sesame oil, garlic, soy sauce, and sugar in a bowl.
- Toss sprouts with the dressing.
- Garnish with sesame seeds, green onion, and red pepper flakes.
- Serve chilled or at room temperature.
Notes
- Best served fresh but can be refrigerated for up to 2 days.
- Add more red pepper flakes for extra spice.
- Pairs well with grilled meats or rice dishes.
- Prep Time: 10 mins
- Cook Time: 1 min
- Category: Salad
- Method: Blanching
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 recipe
- Calories: 70
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg