Korean Bean Sprout Salad is a simple, flavorful side dish that pairs beautifully with many Korean main dishes. It’s a light, fresh recipe made with blanched bean sprouts, scallions, garlic and sesame.
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My love for international cuisines flourished even more after going through culinary school. We spent time to focus on so many parts of the world and the foods common to those areas, including Korea, which quickly became a new favorite for me.
After continuing my studies, and visiting a few Korean restaurants, I learned how to make even more of my favorite dishes at home. This Korean Bean Sprout Salad is simple and lightly flavored with scallions, garlic and sesame oil. It’s a perfect dish to pair with Korean main dishes like the ever-popular Beef Bulgogi.
For a side dish with a spicier kick, try our Korean Cucumber Salad.
Why This Recipe Works
This is a really quick and easy recipe to make. Bean sprouts are quickly blanched in boiling water before being tossed with a simple dressing. It takes around 10 minutes to prepare from start to finish.
It’s an adaptable recipe. If you want a little more acidity, add a splash of rice vinegar. If you want a little spice, add some gochujang or crushed red pepper.
This salad can be paired with so many main dishes. While it complements dishes like bulgogi and tops bibimbap perfectly, it could also work well with other Asian-style dishes too.
Step-By-Step Instructions
Ingredients
- 8 ounce bag bean sprouts: mung bean sprouts, which I use, are easier to find and digest, though soybean sprouts are the more authentic choice.
- 2 scallions (sliced thin)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
The full recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Rinse the bean sprouts well.
Thinly slice the white and green parts of the scallions and mince the garlic.
Create!
Bring a medium pot of salted water to a boil. Add the sprouts and cook for 1 minute. Strain and rinse with cold water to stop the cooking process and cool the beans. Strain well and add to a medium bowl.
Whisk together the scallions, garlic, soy sauce, sesame oil and sesame seeds in a small bowl. Taste and adjust seasonings, as preferred. You may want to add a little salt.
Combine with the sprouts and toss well.
Present!
Serve chilled or at room temperature.
Tips and Techniques
- Mung bean sprouts are easier to find, but soybean sprouts can be used for a more authentic flavor.
- Store leftovers in an airtight container in the refrigerator. Bean sprouts can spoil quickly. It’s best to consume them within 2 days.
More Asian Recipes
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Korean Bean Sprout Salad
Ingredients
- 8 ounces bean sprouts (mung or soybean, rinsed well)
- 2 scallions (sliced thin)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
Instructions
- Bring a medium pot of salted water to a boil. Add the sprouts and cook for 1 minute. Strain and rinse with cold water to stop the cooking process and cool the beans. Strain well and add to a medium bowl.8 ounces bean sprouts
- Whisk together the scallions, garlic, soy sauce, sesame oil and sesame seeds in a small bowl. Taste and adjust seasonings, as preferred. You may want to add a little salt.2 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 teaspoons sesame seeds, 2 scallions
- Combine with the sprouts and toss well.
- Serve chilled or at room temperature.
Notes
Tips and Techniques
- Mung bean sprouts are easier to find, but soybean sprouts can be used for a more authentic flavor.
- Store leftovers in an airtight container in the refrigerator. Bean sprouts can spoil quickly. It's best to consume them within 2 days.
