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Spicy Korean Bean Sprout Salad

This recipe for Spicy Korean Bean Sprout Salad is a light, delicious side dish consisting of blanched bean sprouts in a spicy and flavorful sauce.
Course Salad, Side Dish
Cuisine Asian, Korean
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4
Calories 113kcal
Author Michelle

Ingredients

  • 500 g bean sprouts rinsed and drained
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili oil
  • 1 tablespoon gochujang (Korean red chili pepper paste)
  • 1 teaspoon gochugaru (Korean red chili powder)
  • ½ teaspoon granulated sugar
  • 2 tablespoon kimchi chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted white sesame seeds

Instructions

Blanch the bean sprouts:

  • Rinse the bean sprouts well and drain.
  • Bring a pot of water up to a boil.
  • Add in the bean sprouts and blanch for 1-2 minutes.
  • Drain the bean sprouts in a colander and rinse under cold water to stop the cooking.
  • Drain well.

Assemble:

  • In a large bowl, combine rice vinegar, chili oil, gochujang, gochugaru, sugar, kimchi, and sesame oil.
  • Add in the drained bean sprouts and green onions.
  • Toss to combine and garnish with sesame seeds.
  • Serve immediately.
  • If not serving immediately, place into the fridge uncovered until ready to serve.

Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 54mg | Potassium: 225mg | Fiber: 3g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 2mg