Recipe courtesy of Esther Choi

Bean Sprout Salad

This sweet and spicy sprout salad is a great accompaniment to meat and fish, or even as a garnish for soup.
  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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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