Description
Mild, nutty, and refreshing, this classic Korean bean sprouts salad can be made at home in less than 10 minutes from start to finish!
Ingredients
Scale
- 1 pound fresh mung bean sprouts
- 1 teaspoon salt
- 2 ½ tablespoons toasted sesame oil
- 2 teaspoons minced garlic
- 1 ½ tablespoon chopped scallions
- 1 ½ teaspoon sesame seeds
- ¼ teaspoon salt
Instructions
- Bring a medium size pot of water with 1 teaspoon of salt to boil.
- Add mung bean sprouts and blanch for 2 minutes. It’s important to use a timer here so you don’t overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
- Gently squeeze the sprouts to remove excess water and pat dry with a paper towel.
- Transfer to a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and sprinkle garlic, scallions, sesame seeds, and salt.
- Toss again and serve cold.
Notes
For more flavor you can add a drizzle of soy sauce.
For leftovers, keep this bean sprouts salad refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size:
- Calories: 118
- Sugar: 4.8 g
- Sodium: 152.8 mg
- Fat: 9.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 7.6 g
- Fiber: 2.2 g
- Protein: 3.8 g
- Cholesterol: 0 mg
