Korean Bean Sprout Salad – Side Dish Recipes Made Simple
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.
Servings: 4 servings
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
Instructions
- Bring a large pot of water to a boil.
- Blanch the bean sprouts for about 1-2 minutes until just tender but still crisp.
- Drain and rinse under cold water to stop the cooking process. Squeeze out excess water.
- Toss the sprouts in a large bowl with sesame oil, soy sauce, garlic, green onions, and salt.
- Sprinkle with sesame seeds and serve cold or at room temperature.