Korean Spinach Mung Bean Sprouts Salad
Korean spinach and mung bean sprouts make a refreshing salad and a side dish ready in 15 minutes.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch spinach (cleaned)
- 1/2 lb mung bean sprouts
- 1/4 red onion or 1 green onion (finely chopped)
- 1 tablespoon Korean chili flakes (gochugaru)
- 1 clove garlic (finely minced)
- 1 tablespoon Korean soup soy sauce (gukganjang)
- 2 tablespoons rice vinegar
- 1 tablespoon Korean green plum syrup (optional)
- 1/2-1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- salt and pepper to season
Instructions
- 1
Bring a pot of water to boil. Add some salt and blanch spinach and mung bean sprouts fr 10 seconds. Drain and rinse under cold water several times. Squeeze out gently to remove the extra moisture. Place the spinach and bean sprouts in a mixing bowl and set aside.
- 2
For the dressing, combine Korean chili flakes, garlic, Korean soy sauce for soup, vinegar, green plum syrup, sugar, sesame oil, and sesame seeds in a small bowl. Mix well. Adjust the amount of sugar for your preference.
- 3
Add the dressing into the spinach/mung bean sprouts in a mixing bowl. add finely chopped red onion (or green onion) and toss everything with a hand to incorporate the flavor. Season with salt and pepper if needed.
- 4
Serve at room temperature or chilled. If chilled, serve within 2 hours.