One of my favorite things about Korean food is that each meal comes with a variety of little different side dishes. It’s fun when you have different options to choose from and the best part is that, with the Korean, you can always order second helpings! This bean sprout side dish is one of the most common side dishes served. I usually pair it with an Asian soup or add the Korean sprouts side salad to my gimbap . It has a mild flavor and adds a crunchy texture. Of course, you can also eat the sprout salad on its own.
How is Korean Sprout Side Salad made?
This Korean side salad is easy to make. First cook the bean sprouts by boiling them in unsalted water until just translucent but still crisp. Drain off the water and carefully squeeze excess liquid from the bean sprouts. For the spice sauce, mix vegan fish sauce (non-vegans can of course use a conventional fish sauce), garlic, chopped spring onions, salt, sesame seeds and sesame oil in a bowl. Add the cooked bean sprouts and mix thoroughly to distribute the seasoning sauce. The Korean Sprout Salad can be served warm or at room temperature.
Here you will find dishes to which you can serve the Korean side salad:
- Gimbab or Bibimbab the Korean sushi, a popular Korean snack, with all sorts of fillings. Here the classic version completely vegan.
- Korean cabbage pancakes baechujeon a cheap, easy and delicious recipe. You will be surprised how good this tastes!
- Veggie Vegetable Okonomiyaki This Veggie Vegetable Okonomiyaki recipe proves that weeknight dinners don’t have to be boring! It cooks up in no time and is healthy, delicious and super fun.
- vegan soba noodle bowl with Asian flavors from spring vegetables, ginger tofu and sesame dressing. Gluten and dairy free.
- vegan omelette with BBQ mushrooms For breakfast, vegan omelette with Korean BBQ mushrooms. Vegan breakfast omelet alternative made from tofu and sometimes without chickpea flour.
- Japanese Soup with Vegan Dashi quick Japanese tofu and vegetable soup with vegan dashi recipe.
Korean bean sprouts salad
Equipment
Ingredients
- 500 G mung bean sprouts bean sprouts
- 2 Garlic cloves
- 2 spring onions
- ¼ tsp kosher salt*
- 1 tbsp. Sesame oil*
- 1 tsp sesame black/white* roasted
- 2 tsp vegan fish sauce
Instructions
- Bring unsalted water to a boil.
- Boil bean sprouts in water until just translucent. They should still be crisp.
- Drain the sprouts through a sieve, gently squeezing out excess liquid.
- Wash the spring onions and cut into fine rings.
- Peel and finely grate the garlic.
- Mix the marinade by placing all the ingredients (garlic, salt, sesame oil, sesame seeds, and fish sauce) in a large bowl and whisking together.
- Add the cooked bean sprouts and spring onions to the marinade bowl and mix well.
Nutrition
Pin this Korean Sprout Side Salad recipe on Pinterest to cook later
