Korean · Lunch
Bean Sprout Salad (Dairy-Free)
Mung bean sprouts blanched briefly, chilled, then tossed with sesame oil, garlic, scallion and soy sauce. A simple Korean banchan served at room temperature or chilled, topped with toasted sesame seeds and gochugaru for gentle warmth alongside rice or grilled dishes.
$2
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
95Calories
4.1gProtein
6.1gFat
8.2gCarbs
4.9gSugar
3.1gFiber
420mgSodium
0mgChol
0.9gSat Fat
260mgPotassium
55mgCalcium
1.2mgIron
0mcgVitamin B12
10mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Rinse bean sprouts under cold water and trim loose brown husks. Drain well in a colander and set aside.
2
Boil
Bring a small pot of water to a rolling boil over high heat. Drop in sprouts and cook 2 minutes until translucent but still snap slightly when bitten.
3
Chill
Drain sprouts under cold water 30 seconds to stop cooking. Spread on a plate and refrigerate 10 minutes until firmed.
4
Toss
Combine chilled sprouts, minced garlic, sliced scallion, sesame oil, soy sauce and salt in a bowl. Toss until evenly coated. Top with toasted sesame seeds and gochugaru. Serve at room temperature or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g bean sprouts
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp gochugaru
