Boiled Bean Sprouts Salad the Korean Way

Side Dish Quick & Easy

Boiled Bean Sprouts Salad the Korean Way

★★★★★ 4.6 (693)

This refreshing salad is a simple and healthy way to enjoy bean sprouts with a flavorful Korean twist. Perfect as a side dish or light snack, it’s quick to prepare and packed with vibrant, zesty flavors.

◷ 15 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

2 cups water 10 ounces bean sprouts, rinsed 3 green onions, chopped 2 cloves garlic, minced 1 ½ tablespoons chili powder 1 tablespoon light soy sauce 1 teaspoon sesame oil 1 pinch salt

Chicken and Cheese Snack Bites

Instructions

Step 1

Start by bringing a pot of water to a boil. Once it’s bubbling, toss in the bean sprouts and cover the pot. Let them cook for about 30 seconds until they’re just tender. Drain the sprouts and give them a quick rinse under cold water to stop the cooking.

Step 2

Transfer the cooled sprouts to a bowl, then add chopped green onions, minced garlic, chili powder, soy sauce, sesame oil, and a pinch of salt. Give everything a good mix so all the flavors come together. Taste and adjust the seasoning if you need to, and you’re ready to enjoy!

Why You’ll Love This Recipe

This salad is light, refreshing, and full of crunch. It brings out the natural nutty flavor of bean sprouts with a simple seasoning that highlights Korean flavors. It’s quick to make and perfect as a healthy side dish.

Serving Suggestions

Serve this salad chilled or at room temperature alongside grilled meats or rice dishes. It pairs well with other Korean side dishes like kimchi or steamed vegetables for a balanced meal.

Storage Tips

Keep the salad in an airtight container in the refrigerator for up to two days. The bean sprouts are best enjoyed fresh as they may become soggy over time. Toss gently before serving if any liquid settles.