Once your pot of water comes up to a boil, this Korean bean sprout side dish can be made within minutes. Taste the crunchy texture of bean sprouts mixed with sesame oil just like you're in a Korean restaurant.
This recipe can enjoyed nearly everyday for any meal as part of a 'banchan' spread of Korean side dishes.
Serve alongside a vegan Korean tofu soup, homemade fresh kimchi, or Korean fernbracken if you're feeling very adventurous.
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Ingredients
There are just 4 main ingredients to this dish.
- Bean sprouts - These usually come in perforated plastic bags to keep them fresh.
- Since they have a high water content, they can spoil quickly, so use within a few days of purchasing.
- Depending on how fresh they are, the tips of the sprouts may have started to turn brown. Snip them off before cooking.
- Sesame Oil - Made of 80% unsaturated fat, it can turn rancid and should be used within a year of purchasing.
- Toasted Sesame Seeds - You can buy these already toasted, rather than toasting raw sesame seeds in a hot pan.
See recipe card for quantities.
Instructions
This dish cooks very quickly in a pot of boiling water. You can also fish out the sprouts and use the same hot water to make Korean sesame spinach.
- Step 1: Bring a pot of water to a boil. While you're waiting, pick through the bean sprouts and discard any tips that have browned.
- Step 2: Drop the sprouts into the boiling water. Wave the sprouts around for 30 seconds to a minute to soften.
- Step 3: Drain the sprouts and run under some cold water to stop cooking.
- Step 4: Mix the drained, cooled sprouts with the sesame oil, salt, and toasted sesame seeds.
Hint: While this dish is usually made by boiling the sprouts, you could also stir fry all the ingredients in a hot pan.
Variations
- Soybean sprouts - This is also traditionally made with soybean sprouts, which have a bright yellow bean head at the top. However, those are bit harder to find if not in the Korean supermarket.
- Garlicky - You could also add minced raw garlic if you dare...(or just love garlic) like this Korean broccoli salad.
- Red Chili flakes - Mix in some gochugaru, Korean red chili flakes. This is typically done with soybean sprouts but works for these bean sprouts too.
- Serve warm - While this is usually served cold or at room temperature, you could skip rinsing the sprouts with cold water and toss them with the seasoning ingredients while they're still hot.
Storage
Store in the fridge for up to 3 days for best flavor.
Bean sprouts are delicate, so this dish does not stand up well to freezing.
Pro Tip
- Use your hands. In Korean cuisine, there is something called 'hand taste.' Known as son-mat, it is thought that the hands impart flavor.
- It also has references to family history and is a mechanism for triggering special memories and a deep sense of belonging through the act of eating.
Bean Sprout Trivia
- Bean sprouts are sprouted from a whole green mung bean.
- Mung beans can also be yellow, but only the green ones will sprout.
- Bean sprouts contain the same amount of carotene as carrots.
Related Korean Recipes
Looking for other plant based Korean recipes like this? Try these:
Pairing with Asian Side Dishes
Check out these ideas for more side dishes:
Recipe
5 minute Korean Bean Sprouts Side Dish
Once your pot of water comes up to a boil, this Korean bean sprout side dish can be made within minutes. Taste the crunchy texture of bean sprouts mixed with sesame oil just like you're in a Korean restaurant.
Servings 2
Calories 55kcal
Ingredients
- 9 oz bean sprouts about 4 heaping cups
Dressing
- 1 Tb sesame oil
- ¼ tsp table salt for lightly seasoned ½ teaspoon for saltier taste
- 1 teaspoon toasted sesame seeds
Optional Additions
- 1 teaspoon Korean red chili flakes
- 2 Tb sliced green onions
- ¼ teaspoon minced raw garlic
Instructions
- Bring at least 6 cups of water to a boil in a pot large enough to hold the water and bean sprouts (at least 3 qt).
- While you're waiting for the water to boil, pick through the bean sprouts and remove any browned, deteriorated tips.
- Add all the bean sprouts to the pot of boiling water. Stir and let them sit uncovered for about 30 seconds to a minute. The water will likely not come back to a boil, and that's ok. The bean sprouts cook very quickly. You want them to soften but still have some shape and crunch.
- Strain the bean sprouts into a colander in the sink. Run cold water over the sprouts to stop cooking for about 30 seconds.Shake the colander a bit to drain out any excess water.
- Transfer drained sprouts to a bowl. Toss with sesame oil, salt, and sesame seeds. Stir in any or all of the optional additions: green onion, Korean red chili flakes, and/or garlic.
- Taste, and add more salt as needed. Serve immediately or store in the fridge for up to 3 days for best flavor.
Notes
This recipe makes about 1 ½ c of food. This can make 2 large portions as a side dish or 4 as a spread with other appetizers.
- Once you buy a bag of mung bean sprouts, use it within a few days. It will start to deteriorate quickly due to its high water content.
- Stir fry method - Instead of boiling the sprouts, you can lightly stir fry the bean sprouts with all the ingredients over a medium heat pan on the stove. Cook until the sprouts are wilted but still crunchy. This will take about 2-4 minutes.
- If you can find soybean sprouts, this recipe also works great with those.
Nutrition
Serving: 0.75c | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 154mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!
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