Korean Bean Sprout Salad Recipe

I made a Korean Soybean Salad that’s ridiculously crunchy and punchy and will make every other side feel basic.

I adore the crunch of mung bean sprouts in this Korean Soybean Salad. I can eat a bowl on its own, straight up, and not feel remotely guilty.

The sharp hit of minced garlic and the green pop of a scallion keep it from getting boring. It’s bright, salty, with that sneaky sesame whisper that makes you go back for another forkful.

Sometimes I pretend it’s a side, sometimes it’s my entire lunch. Japanese Sprouts?

Sure, they’re great too, but give me this Korean version every time. Simple, loud, impossible to stop.

No regrets. Just pure bean sprout bliss.

Ingredients

• Mung bean sprouts: crunchy, light, juicy, and a cheap protein-packed base.
• Scallion: bright oniony bite, adds green freshness and a little zing.
• Garlic: punchy, aromatic kick that makes the salad actually taste alive.
• Light soy sauce: salty umami glue that ties things together, not overpowering.
• Toasted sesame oil: nutty warmth and aroma, it’s cozy and addictive.
• Toasted sesame seeds: tiny crunch bombs that make every bite interesting.
• Fine salt: simple seasoning that makes the whole thing sing, honestly.
• Granulated sugar: it softens edges, makes flavors rounder, I usually add it.
• Neutral oil: Basically slicks things so leaves don’t stick when you toss.
• Overall vibe: fresh, crunchy, slightly nutty, and ridiculously easy to love.

Ingredient Quantities

• 1 lb (450 g) mung bean sprouts, rinsed and tails trimmed if you want
• 1 small scallion, thinly sliced (white and green parts)
• 1 large garlic clove, minced
• 1 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp toasted sesame seeds
• 1/2 tsp fine salt, or to taste
• 1/2 tsp granulated sugar (optional, but I usually add it)
• 1 tsp neutral oil like vegetable or canola oil (optional, for briefly tossing if you blanch)

How to Make this

1. Rinse 1 lb mung bean sprouts well and trim tails if you want; drain.

2. Bring a pot of water to a rapid boil and prepare a bowl of ice water while it heats.

3. Blanch the sprouts 30 to 45 seconds until theyre just tender-crisp, then immediately drain and plunge into the ice water to stop cooking.

4. After a couple minutes in ice water, drain well and gently squeeze out excess water with your hands or a clean kitchen towel; if they seem sticky, toss briefly with 1 tsp neutral oil so they dont clump.

5. In a bowl combine 1 small thinly sliced scallion, 1 large minced garlic clove, 1 tbsp light soy sauce, 1 tbsp toasted sesame oil, 1 tsp toasted sesame seeds, 1/2 tsp fine salt and 1/2 tsp granulated sugar if using; mix until sugar and salt dissolve.

6. Add the drained sprouts to the seasoning, then toss thoroughly but gently so the sprouts stay crunchy.

7. Taste and adjust: add more salt or soy sauce if it needs more savory, or a touch more sesame oil for aroma.

8. Let the salad sit 5 minutes to let flavors meld, then give one final toss before serving at room temp or chilled.

9. Store leftovers in an airtight container in the fridge up to 2 days; squeeze out any excess liquid before serving again.

10. Tip: if you prefer totally raw crunch skip blanching and just toss sprouts with the dressing, but reduce garlic a little so it doesnt overpower.

Equipment Needed

1. Large pot for boiling water
2. Large bowl for ice water
3. Colander or fine mesh strainer to drain sprouts
4. Slotted spoon or tongs for blanching and transferring
5. Mixing bowl to toss sprouts with the dressing
6. Chef’s knife and cutting board for scallion and garlic
7. Measuring spoons for soy, oils, salt and sugar
8. Clean kitchen towel or salad spinner to squeeze out excess water

FAQ

Korean Bean Sprout Salad Recipe Substitutions and Variations

• Mung bean sprouts: substitute with shredded cabbage or thinly sliced cucumber (both give crunch and freshness; cabbage holds up better if you plan to blanch).
• Scallion: use thinly sliced chives or a small shallot (chives mimic the green onion flavor, shallot gives a sweeter, more pungent bite).
• Light soy sauce: swap with tamari or coconut aminos (tamari is gluten free and almost same saltiness; coconut aminos are milder and a bit sweeter).
• Toasted sesame oil: replace with regular sesame oil or a drizzle of toasted peanut oil (regular sesame oil is less intense, peanut oil adds a toasty note if you dont have sesame).

Pro Tips

1) Trim those tails if you want crisper bites, but dont overdo it or youll lose volume. A quick snip makes them less stringy and nicer to eat.

2) If you blanch, time it tight 30 to 45 seconds then shock in ice water. Drain and squeeze gently with a towel so the dressing clings instead of watering it down.

3) Toast sesame seeds or even the garlic lightly in a dry pan first for more aroma. Dont burn them though, they go from nutty to bitter fast.

4) Taste and tweak at the end. Add a little more soy for saltiness, a pinch more sugar if its flat, or another drop of sesame oil for punch. Leftovers can get soggy so squeeze out any liquid before serving again.