Korean · Lunch
Bean Sprout Salad (Low-Calorie)
Crisp mung bean sprouts blanched briefly, then tossed with garlic, scallion, sesame oil, sesame seeds and a touch of soy sauce and rice vinegar. A cold Korean banchan-style salad, light and crunchy, served as a small side alongside rice or grilled dishes.
$2
7 minsPrep
3 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
119Calories
5.3gProtein
5.8gFat
11.5gCarbs
2.2gSugar
3.5gFiber
545mgSodium
0mgChol
0.8gSat Fat
247mgPotassium
51mgCalcium
1.3mgIron
0mcgVitamin B12
12mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Rinse bean sprouts under cold water, pinch off loose brown husks, drain well, and pat dry with paper towels.
2
Boil
Bring a small pot of salted water to a rolling boil over high heat, add bean sprouts, and boil 2 to 3 minutes until translucent and just tender with faint crunch remaining.
3
Drain
Tip sprouts into a colander, rinse under cold water 30 seconds to stop cooking, then gently press with a spoon to remove excess water.
4
Cool and toss
Let sprouts sit at room temperature for 10 minutes, then combine with garlic, scallion, sesame oil, sesame seeds, soy sauce, rice vinegar and gochugaru, tossing until evenly coated.
5
Plate
Mound the dressed sprouts onto a small plate, handling them gently with clean hands to preserve crunch and even coating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g bean sprouts
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp gochugaru
