Korean Soybean Sprout Salad

Name: Korean Soybean Sprout Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb soybean sprouts (kongnamul), rinsed, trimmed; 2 tsp toasted sesame oil; 2 tbsp soy sauce (use tamari for strict gluten-free); 2 garlic cloves, minced; 1/2 tsp gochugaru (Korean red pepper flakes); 2 tsp toasted sesame seeds; 2 green onion (scallion), thinly sliced; 1 tsp kosher salt

A classic Korean banchan of quickly blanched soybean sprouts dressed with sesame oil, garlic, and a touch of gochugaru for gentle heat. Crunchy, light, and packed with plant-based protein.

15 minEasyServes 480 cal/serving

KoreanSaladStovetopVeganLow CarbDairy-FreeEgg-FreeNut-FreeGluten-FreePork-FreeCorn-Free

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Ingredients

1 lb soybean sprouts (kongnamul), rinsed, trimmed
2 tsp toasted sesame oil
2 tbsp soy sauce (use tamari for strict gluten-free)
2 garlic cloves, minced
1/2 tsp gochugaru (Korean red pepper flakes)
2 tsp toasted sesame seeds
2 green onion (scallion), thinly sliced
1 tsp kosher salt

Instructions

1

Bring a medium pot of water to a boil. Add 1 tsp kosher salt and 1 lb rinsed, trimmed soybean sprouts (kongnamul). Cover with a lid and boil for 3-4 minutes without lifting the lid (this prevents the sprouts from becoming fishy-smelling). The sprouts should be just tender but still have a slight crunch.
2

Drain and rinse the sprouts briefly under cold water to stop cooking. Drain well and transfer to a large bowl.
3

Add 2 tbsp soy sauce (use tamari for strict gluten-free), 2 tsp toasted sesame oil, 2 minced garlic cloves, 1/2 tsp gochugaru (Korean red pepper flakes), and 2 thinly sliced green onion (scallion) to the bowl. Toss well to coat all the sprouts.
4

Taste and adjust salt if needed. Sprinkle with 2 tsp toasted sesame seeds and serve at room temperature or refrigerate for up to 3 days.

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Questions

Is there a substitute for gochugaru in Korean Soybean Sprout Salad?

The entry for Korean Soybean Sprout Salad calls for 1/2 tsp gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Can I make Korean Soybean Sprout Salad less spicy?

Yes. The heat in Korean Soybean Sprout Salad comes from 1/2 tsp gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes.

Is Korean Soybean Sprout Salad low-carb?

A serving of Korean Soybean Sprout Salad carries 4 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

Does Korean Soybean Sprout Salad contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp toasted sesame seeds. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Korean Soybean Sprout Salad?

One serving (the recipe makes 4) has 4 g of carbohydrate in about 80 calories, with 6 g protein and 4 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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Dried Pollock Soup soup

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