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Korean bean sprout salad in bowl
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5 minute Korean Bean Sprouts

Can you boil water?  If so, you can make this easy side dish, found in nearly every Korean restaurant. 
Course Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 35kcal
Author Agile Test Kitchen

Ingredients

  • 4 heaping cups mung bean sprouts 9 oz

Dressing

  • 1 Tb sesame oil
  • 1 tsp kosher salt
  • 1 tsp toasted sesame seeds
  • 1/2 tsp Korean red chili flakes
  • 2 Tb sliced green onion optional garnish

Instructions

  • Bring pot of water to a boil.  It doesn't really matter how much.  But big enough to hold all the sprouts once added to the pot. 
  • Add mung bean sprouts to the pot.  
  • Wait for the water to come back to a rolling boil. Boil sprouts for 30 seconds to 1 minute. 
  • Drain the pot into a colander in the sink.  Squeeze out excess water as necessary, so it doesn't dilute the seasoning. 
  • Transfer drained sprouts to a bowl.  Toss with sesame oil, salt, and sesame seeds.  Add more salt to taste as needed.  

Notes

  1. Add a minced raw garlic clove if you like garlic
  2. Make sure to pick off the dead brown ends of the sprouts
  3. Once you buy a bag of mung bean sprouts, use it within a few days.  It will start to get rot quickly.
  4. Make ahead and keep for up to 3 days in the fridge.
  5. Try a variation of this with soybean sprouts instead of mung bean sprouts

 

Nutrition

Calories: 35kcal | Fat: 3g | Sodium: 586mg | Vitamin A: 105IU | Vitamin C: 0.6mg | Calcium: 5mg | Iron: 0.1mg