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Bean Sprout Salad

Bean Sprout Salad Recipe

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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 72
Ingredients Method Notes

Ingredients
  

  • 12 oz (340g) mung bean sprouts
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sesame seeds
  • Pinch of gochugaru or red pepper flakes (optional)

Method
 

  1. Bring a pot of salted water to a boil. Blanch the sprouts for 2 minutes, then drain and shock in ice water. Drain again and squeeze dry.
  2. Whisk together the soy sauce, sesame oil, garlic, scallions, sesame seeds, and optional gochugaru in a large bowl.
  3. Add the sprouts to the bowl, toss to coat, and taste for seasoning. Transfer to a plate, garnish with extra sesame seeds and scallion greens, and serve immediately.

Notes

This salad is at its best within a few hours of making it. If you need to prep ahead, keep the blanched sprouts and dressing separate and combine just before serving. Leftovers keep refrigerated for a day, but the sprouts will soften noticeably.