Jump to Recipe Print Recipe

Crunchy Bean Sprout Medley

Sukju Namul
Bean sprouts are the crunchy, white shoots of the mung bean, commonly used in Korean soups and stir-fries
Portions:6
Preparation Time: 20 minutes
Cooking Time:3 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 3 cups water
  • 3 cups fresh bean sprouts
  • ½ teaspoon soy sauce
  • 2 teaspoons vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 2 green onions finely chopped
  • 1 teaspoon toasted sesame seeds

Instructions

  • In a large saucepan, bring water to a boil over high heat.
  • Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes or until crisp-tender.
  • Pour bean sprouts into a colander, rinse with cold water, drain well, and place in a large bowl.
  • In a small bowl, combine the remaining ingredients and stir to dissolve sugar.
  • Pour the dressing over the bean sprouts, toss well, and serve.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this refreshing and crunchy bean sprout salad with a light and zesty white wine such as a Pinot Grigio or a Sauvignon Blanc. The bright acidity of the wine will complement the freshness of the salad, creating a delightful contrast on your palate.

Nutritional Information

Calories: 35 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 1 g | Fiber: 2 g | Sugar: 2 g
————————————————————————————————–
Course Salad
Cuisine Korean