"This Korean-style bean sprout salad is a crunchy, spicy, salty side dish that pairs perfectly with a plain bowl of rice. Vegan, gluten-free, and 7 ingredients!"
Spicy Korean Bean Sprout Salad
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Recipe Intro From ellielikescooking
This is one of the typical side dishes in Korea that go well with a warm bowl of rice! I could picture this being incorporated into your daily salads or a Buddha bowl.
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Prep time: 10mins
Cook time: 2mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 pound bean sprouts
- 1/2 teaspoon salt
- 1 teaspoon gochugaru
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 green onion, sliced
- 1 small garlic clove, minced
Method
Step 1
Add bean sprouts to a bowl. Sort through and discard any rotten sprouts. Rinse with water and drain.
Step 2
Bring a pot of water to boil. Add bean sprouts and cook for 2 minutes. Drain and rinse under cold water to prevent further cooking.
Step 3
Mix together remaining ingredients in a large bowl.
Step 4
Take a handful of bean sprouts and squeeze out excess water. Place bean sprouts into the bowl with the other ingredients. Repeat with the rest of the bean sprouts.
Step 5
Mix bean sprouts and seasonings together until well combined. Serve immediately or store in the fridge.