Name: Korean Bean Sprout Salad – Side Dish Recipes Made Simple
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 1 lb mung bean sprouts; 2 green onions, chopped; 2 cloves garlic, minced; 1 ½ tbsp toasted sesame oil; 1 ½ tbsp soy sauce; 1 tsp kosher salt; 1 tbsp sesame seeds

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This Korean bean sprout salad is one of those side dish recipes I make when I’ve got five minutes and want something crisp, cool, and crazy flavorful. It’s a light, refreshing bite packed with texture and umami. I toss nutty sesame oil, garlic, and soy sauce with blanched mung bean sprouts, then add green onions and sesame seeds for that final pop. It’s got the soul of a classic Korean banchan, but it’s so easy, I make it even when I’m not cooking anything else. I grew up with dishes like this on the table—quiet little bowls filled with clean, vibrant flavor. And honestly, this salad has bailed me out on so many last-minute dinner nights. It’s fast, it’s fresh, and it pairs with everything from grilled meat to a big ol’ bowl of rice. You’ll want to make a double batch, just saying. Whether you’re exploring Korean recipes or just need a mushroom side dish alternative that’s light on the stomach, this one hits the mark. Plus, if you’re looking for easy bean recipes or 5 minute recipes that aren’t boring, this might just become your new favorite.

1) Key Takeaways
2) Easy Korean Bean Sprout Salad Recipe
3) Ingredients for Korean Bean Sprout Salad
4) How to Make Korean Bean Sprout Salad
5) Tips for Making Korean Bean Sprout Salad
6) Making Korean Bean Sprout Salad Ahead of Time
7) Storing Leftover Korean Bean Sprout Salad
8) Try these side dish recipes next!
9) Korean Bean Sprout Salad
10) Nutrition

1) Key Takeaways

Korean bean sprout salad is a light, refreshing banchan made in just minutes.
All ingredients are pantry staples, making it a go-to side dish recipe easy to repeat.
It’s perfect for meal prep and stays fresh for a few days in the fridge.
The sesame and garlic combo brings out bold, authentic Korean flavors.

2) Easy Korean Bean Sprout Salad Recipe

I’m not gonna lie, this one’s on repeat in my kitchen. If you’ve got mung bean sprouts and five minutes, then you’re halfway to one of the most refreshing side dish recipes ever. It hits that sweet spot of clean flavor and real crunch. The nuttiness from the sesame oil meets the garlic and soy sauce in a way that just works.

I grew up watching my aunt blanch bean sprouts with one eye on the pot and the other on the clock. Her rule? Two minutes or less, or you lose the crunch. She was right. This easy 5 minute recipe comes together faster than my coffee brews in the morning, and somehow tastes even better when it’s chilled in the fridge for a few hours.

It works great on the side of a hot bowl of rice or even tucked into a lunchbox. It’s one of those easy bean recipes that quietly steals the show. And if you’re hunting for Korean recipes that are simple but still hit all the right notes, you just found one. Try it with a mushroom side dish and call it a meal.

3) Ingredients for Korean Bean Sprout Salad

Mung Bean Sprouts: You’ll need about a pound. Rinse them well and check for any bad ones. A quick blanch keeps them crisp.

Green Onions: Thinly sliced, these add a bite and a pop of color. I like the white and green parts for balance.

Garlic: Freshly minced. Just two cloves bring out the flavor. It’s raw here, so a little goes a long way.

Toasted Sesame Oil: That deep nutty aroma? It comes from this. Don’t skip it. A little drizzle is enough to coat everything.

Soy Sauce: For that salty depth. Go with low-sodium if you’re watching your salt, but regular works best here.

Salt: Just a touch to season the blanching water and the final dish. Kosher salt works well.

Sesame Seeds: Sprinkle them on top right before serving. They add texture and round things out.

4) How to Make Korean Bean Sprout Salad

Step 1. Boil a large pot of water. Once it’s bubbling, toss in the mung bean sprouts. Let them blanch for no more than 2 minutes. They should still snap when you bite them.

Step 2. Drain the sprouts and rinse under cold water. This stops the cooking and keeps that crunch intact. Gently squeeze out the excess water with your hands.

Step 3. Grab a big mixing bowl. Toss in the bean sprouts, sesame oil, soy sauce, garlic, green onions, and salt. Mix with clean hands or tongs so every sprout gets some love.

Step 4. Sprinkle the sesame seeds over the top. Give it one final toss. Taste and adjust if it needs a bit more soy or salt.

Step 5. Serve cold or at room temperature. This dish works beautifully as a fresh, no-fuss addition to any meal.

5) Tips for Making Korean Bean Sprout Salad

Keep your blanching time short. I always set a timer because overcooked sprouts lose their soul. Two minutes, tops. Cold water right after is non-negotiable.

Use toasted sesame oil, not regular. The flavor is different and the toasted one brings that signature depth that makes Korean side dish recipes so lovable.

Mix gently. Bean sprouts are delicate. You want them dressed, not destroyed. Use tongs or your hands, not a wooden spoon.

6) Making Korean Bean Sprout Salad Ahead of Time

This one keeps like a champ. If I’m planning a few meals in advance, I just double the recipe and store it in a sealed glass container. The bean sprouts hold their crunch better than most greens.

Want to serve it later in the day? Make it in the morning and let it chill. The flavors settle and deepen as they rest. It’s kind of like soup that gets better overnight.

Just don’t add extra sesame seeds until the last minute. You want them crisp, not soggy.

7) Storing Leftover Korean Bean Sprout Salad

I keep mine in an airtight container in the fridge. It’s still good after three days, though we usually eat it way sooner. Before serving, give it a quick toss and maybe add a tiny splash of sesame oil if it looks dry.

If you’re packing lunch, this travels well. It doesn’t wilt or leak and holds up with rice or roasted meat. The garlic may mellow out a bit, but that’s not a bad thing.

Not that leftovers are ever a problem. This easy 5 minute recipe tends to disappear before the next meal anyway.

8) Try these side dish recipes next!

9) Korean Bean Sprout Salad