Spicy Bean Sprout Salad
Bean sprout is a common vegetable in Korean cuisine. This spicy bean sprout salad makes a simple and delicious side dish for any Korean meal.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz bean sprouts (cleaned)
- 1/2 cup water
- 1/2 tsp salt
- 1/2-1 tbsp Korean chili flakes (gochugaru)
- 2 green onion finely chopped
- 1/2 tsp garlic powder
- 2 tsp Korean soup soy sauce (gukganjang)
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- extra salt to season (if needed.)
- 1 fresh red chili (sliced, optional)
Instructions
- 1
Put 1/2 cup water and 1/2 teaspoon salt in a large pot and spread bean sprouts over. Close with a lid and bring the pot over med-high heat and cook for 6 minutes (You will need to lower the heat a little after about 3 minutes). Do not open the lid during the cooking time. When done, toss the bean sprouts in the liquid first, then strain them out. Discard the liquid.
- 2
Place the sprouts in a large mixing bowl and add chili flakes, green onion, garlic powder, Korean say sauce for soup, sesame oil, and the sesame seeds, and fresh red chili (if using). Toss well to combine with your hand to incorporate the seasoning with the sprouts. Season with salt according to your taste.