Korean-Style Bean Sprout Salad
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 25 mins
- Makes
- 3 cups (750 mL)
Ingredients
- 1 pkg
- bean sprouts
- 350 g
- 2
- green onions, minced
- 1 tbsp
- sesame oil
- 15 mL
- 2 tsp
- fish sauce or soy sauce
- 10 mL
- 1
- clove garlic, minced
- 3/4 tsp
- paprika
- 4 mL
- 1/4 tsp
- cayenne pepper
- 1 mL
- pinch of pepper
Directions
Step 1
Cook bean sprouts in large pot of boiling salted water 5 min., or until tender. Drain and rinse under cold water. Drain well.
Step 2
In bowl, mix bean sprouts, green onions, sesame oil, fish sauce, garlic, paprika, cayenne and pepper. Let stand 10 min. before serving. (Make-ahead: Cover and refrigerate up to 2 days.)
Tip
For a non-spicy version, omit the cayenne pepper.
Bean sprouts have a short shelf life when raw. For peak freshness, buy them the day you plan on using them.
If you’re serving this dish to vegetarians, swap in the soy sauce for the fish sauce.
This makes 8 servings as part of a banchan or appetizer trio, alongside Fresh Cucumber Kimchi and Korean-Style Potato Salad.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 60
- Fat:
- 3 g
- Carbs:
- 3 g
- Protein:
- 3 g
- Sodium:
- 120 mg
