Spicy Bean Sprout Salad

If you’ve ever been to a Korean restaurant you know that your meal comes with a million little side dishes. Which is arguably the best part of the meal. Of course there is kimchi, a potato side, lotus root, weird dried fish, and a bean sprout salad. I have tried to mimic Korean BBQ from the first time I ever had it. This salad is such a perfect pairing with Beef Bulgogi, if you’re wanting to spice it up a bit.

Bean Sprout1

Spicy Bean Sprout Salad

Yield 2c

1 lb fresh Mung Bean Sprouts

5 Green Onions, thinly sliced

1T Garlic Chili Paste

1T Sesame Oil

1T Soy Sauce

1T Sesame Seeds

To Start: In a medium pot bring 3c water to a boil, salt the water then add the bean sprouts. Boil the sprouts for a minute, strain, and then spray them with cold water.

Step One: Mix everything in a bowl.

Step Two: Allow to cool in the fridge for at lease 20 minutes.

Bean Sprout Salad


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