Best Korean Bean Sprout Salad Recipes

Korean Bean Sprout Salad image

Provided by Ann

Time 25m

Yield 4

Number Of Ingredients 12

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

Steps:

Rinse bean sprouts in cold water and discard any bad sprouts.
Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g

KOREAN BEAN SPROUT SALAD image

Yield 1 servings

Number Of Ingredients 8

1 1/2 c fresh mung bean sprouts
1/2 tsp low-sodium soy sauce
1 tsp rice vinegar
1/2 tsp toasted sesame oil
1/2 tsp sugar
Pinch of cayenne
Salt and freshly ground black pepper
2 scallions, sliced

Steps:

Fill a large bowl with ice water and set aside. Blanch the bean sprouts: bring a large saucepan of water to a boil. Add the bean sprouts and cook for 2 min. until crisp-tender. Immediately plunge the bean sprouts into the ice water. Drain well and place in a bowl. In a small bowl combine the soy sauce, vinegar, sesame oil, sugar, cayenne, salt, and pepper. Stir until the sugar dissolves. Drizzle over the bean sprouts and toss. Top with sliced scallions.