Looking to add a refreshing twist to your meals? Try my Bean Sprout Salad, a chilled side dish packed with Korean-inspired flavors! I crafted this recipe to be easy and healthy, seasoned with simple ingredients like garlic, toasted sesame oil, and sesame seeds. It’s a perfect complement to any meal, adding a flavorful, refreshing bite that’s both satisfying and nutritious!
Table of Contents
Why I Love This Recipe
Here’s why my Bean Sprout Salad is a staple in my kitchen: it’s incredibly easy to make, refreshingly delicious and holds well in the fridge, making it perfect to grab and serve throughout the week with any meal!
This Korean-style banchan dish is my take on the traditional Sukjunamul Muchim, inspired by my popular Stir Fry Bean Sprouts and infused with flavors from my Korean Spinach Salad. It involves boiling tender bean sprouts, seasoning them with garlic and nutty toasted sesame oil, and chilling them to let the flavors meld!
Ideal for anyone seeking a simple, versatile side that pairs beautifully with various Asian dishes, it offers a savory profile with a hint of garlic and sesame, ready to enjoy straight from your fridge. Treat yourself to this refreshing salad today—it’s a guaranteed hit!
Ingredients
Ingredients
- Bean Sprouts – thoroughly washed. Bean sprouts can be found in most Asian grocery stores. Can also use mung beans sprouts.
- Garlic – freshly grated garlic cloves.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color. Adds the signature flavor found in bean sprout salad.
- Salt – sea salt preferred.
- Toasted Sesame Seed – Toasted Sesame Seeds in a bottle.
- Green Onion – chopped green onion scallions. Added for flavor.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
I recommend using a Large Pot to boil the bean sprouts. This maintains the water at a consistent boiling temperature, allowing for even cooking.
Step 1 Bring water to a rolling boil in a large pot. Add bean sprouts and cook for 5-7 minutes. Once cooked, use a colander to drain out any excess water.
💡 Drying Pro Tip
I recommend using a Salad Spinner to make sure that the bean sprouts are completely dry. Any excess water on the bean sprouts will dilute the final dish.
Step 2 Place prepared the bean spouts in a mixing bowl along with chopped green onions. Use half the salt, toasted sesame oil, grated garlic and toasted sesame seeds to season then use the remaining seasoning to ensure even coating.
Step 3 Cover the bean sprouts bowl with a plastic wrap and refrigerate for 1-2 hours until chilled.
🍽️ Serving Pro Tip
For the best results, I recommend Chilling for At Least 2 Hours Before Serving to allow the seasonings to meld.
Recipe Variations
For a simple twist variation, try using boiled spinach instead to create a Sigeumchi Namul, or Korean Spinach Salad. It features tender spinach seasoned with garlic and sesame oil, offering a savory complement to your favorite Asian style meal!
Pairing Recommendations
Pairing this bean sprout dish with other Korean banchan dishes like my Korean Pickled Vegetables or Korean Pickled Garlic enhances your meal with a variety of flavors and textures. Add some fresh green lettuce wraps filled with either my Pan Seared Korean BBQ Brisket, Korean BBQ Bulgogi, or Korean BBQ Garlic Pork Belly for a complete Korean inspired dining experience!
Frequently Asked Questions
Can I use mung bean sprouts instead of soybean sprouts?
Yes, mung bean sprouts can be used as a substitute with similar results.
Can I make this salad ahead of time?
Absolutely! In fact, I recommend making it a day in advance to really allow all the flavors to soak into the bean sprouts.
Is this recipe vegan or vegetarian?
Yes, it is vegan and vegetarian-friendly as it contains no animal products.
Can I make this spicy?
Yes, you can add a pinch of red pepper flakes or a dash of gochugaru, Korean red pepper flake, for a spicy kick.
Storage Tips
Leftovers can be stored in an airtight container in the fridge, maintaining its freshness for 7-10 days.
Other Recipes You Might Like
- Spicy Asian Cucumber Salad
- Japanese Spinach Salad
- Japanese Bean Sprout Stir Fry
- Asian Pickled Vegetables
Watch How To Make It
Bean Sprout Salad
Ingredients
- 2 Cup Bean Sprouts
- 1 Garlic Clove
- 2 tsp Toasted Sesame Oil
- 1/4 tsp Salt to taste
- 1 tsp Toasted Sesame Seed
- 1 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Add bean sprouts to a large pot of boiling water, cook for 5-7 minutes, drain well, and transfer to a mixing bowl.
- Add in chopped green onions and season with grated garlic, salt, toasted sesame oil, and toasted sesame seeds. Start by using half of the seasoning, mix well, then add the remaining seasoning to ensure even distribution.
- Cover the bean sprouts with plastic wrap and place them in the fridge for at least 1 hour to chill.
