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Korean Bean Sprout Salad

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Recipe Summary Korean Bean Sprout Salad

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Ingredients | Korean Food Recipe Blog

12 ¾ ounces fresh mung bean sprouts

6 cups water

1 teaspoon salt

1 cup finely shredded sui choy (Napa cabbage)

2 tablespoons rice wine vinegar

1 tablespoon sesame oil, or more to taste

2 teaspoons white sugar

1 teaspoon toasted sesame seeds

1 teaspoon fish sauce (Optional)

½ teaspoon minced garlic

2 tablespoons grated carrot

1 green onion, finely chopped, or more to taste

Directions

Rinse bean sprouts in cold water and discard any bad sprouts.

Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.

Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.

Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

For a spicy kick, mix in some kimchi (hot pickled vegetables). I mix about 2:1 bean sprout salad with kimchi. Or serve it on the side.

You can substitute Splenda(R) for white sugar, if preferred.

Info | Korean Food Recipe Blog

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Korean Bean Sprout Salad

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