Korean Bean Sprout Salad Recipe

Cooking Directions

• STEP 1.Bring a pot of water to a boil and blanch the bean sprouts for about 1 minute. Drain and rinse with cold water.
• STEP 2.In a mixing bowl, combine soy sauce, sesame oil, minced garlic, and chopped green onions.
• STEP 3.Add the blanched bean sprouts to the bowl and toss well to coat them with the dressing.
• STEP 4.Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the Korean Bean Sprout Salad chilled as a side dish or as a topping for bibimbap.

Cooking Tips

• Make sure to blanch the bean sprouts quickly to retain their crunchiness.
• Adjust the amount of garlic and green onions according to your taste preference.
• For extra flavor, you can add a sprinkle of toasted sesame seeds or red pepper flakes.

Storage and Serving

• Leftover Korean Bean Sprout Salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled for the best taste and texture.
• This salad is a great addition to a Korean-inspired meal or as a healthy snack.