Korean Soybean Sprout Salad
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.
Ingredients
- 1 lb soybean sprouts (kongnamul), rinsed, trimmed
- 2 tsp toasted sesame oil
- 2 tbsp soy sauce (use tamari for strict gluten-free)
- 2 cloves 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
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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.
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2
Drain and rinse the sprouts briefly under cold water to stop cooking. Drain well and transfer to a large bowl.
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3
Add 2 tbsp soy sauce (use tamari for strict gluten-free), 2 tsp toasted sesame oil, 2 cloves 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.
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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.