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

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.

Questions

How long does Korean Soybean Sprout Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Korean Soybean Sprout Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Jeyuk Bokkeum (Spicy Pork Stir-Fry) main
Jjapaguri main
Dried Pollock Soup soup

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