This sweet and spicy sprout salad is a great accompaniment to meat and fish, or even as a garnish for soup.
Recipe courtesy of Esther Choi
Print
Bean Sprout Salad
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 1 pound soya bean sprouts, with beans attached
  • 1/4 cup sesame oil
  • 2 tablespoons fish sauce
  • 1 tablespoon gochugaru (Korean red chile pepper flakes)
  • 1 tablespoon mirin
  • 3 cloves garlic, minced
  • 2 scallions, chopped
  • Sesame seeds, for garnish

Directions

Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry.

Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugara, mirin, garlic and scallions and sprinkle with sesame seeds.

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