Crispy and Refreshing! 2-Minute Bean Sprout Salad Recipe
Super Simple 2-Minute Bean Sprout Salad: The Ultimate Side Dish!
Enjoy this incredibly quick and easy bean sprout salad that stays refreshingly crisp when freshly tossed. It’s perfect mixed into rice or served alongside grilled meats! This recipe will help you whip up a fantastic banchan (side dish) in no time.
Main Ingredients- 1 bag (approx. 400g) pre-washed bean sprouts
- 1/2 Tbsp minced garlic
- 1/2 stalk green onion
- Salt (1 Tbsp for boiling, 1/2 Tbsp for seasoning)
- 1 tsp sesame oil
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Bring about 1 liter of water to a rolling boil in a pot. Once boiling, add the thoroughly washed bean sprouts. Be careful not to overcook them, as they can become mushy.
Step 2
Add 1 tablespoon of salt to the boiling water when cooking the bean sprouts. This helps to remove any ‘fishy’ odor from the sprouts and seasons them perfectly, making them more delicious.
Step 3
After cooking, don’t drain the bean sprouts immediately. Cover the pot and let them cook for about 1 more minute. Then, quickly rinse them under cold water to stop the cooking process and cool them down. This step ensures the bean sprouts remain wonderfully crisp.
Step 4
Trim the outer layers of the green onion, wash it well, and mince it finely. Finely chopped green onions help to integrate the seasonings evenly and add a lovely aroma.
Step 5
In a large bowl, combine the drained bean sprouts, finely minced green onion, minced garlic, gochugaru, the 1/2 tablespoon of salt for seasoning, and the fragrant sesame oil.
Step 6
Gently toss all the ingredients together using chopsticks or your hands. It’s important to mix them softly to avoid crushing the bean sprouts. Toss carefully until all the seasonings are well distributed, and in just 2 minutes, your delicious bean sprout salad will be ready!
