Crispy Cucumber and Bean Sprout Salad
Super Easy Diet Side Dish for Summer: Cucumber and Bean Sprout Salad Recipe
Beat the summer heat with this incredibly refreshing and crunchy Cucumber and Bean Sprout Salad! Perfect for busy individuals or those looking for a light, healthy meal, this recipe is surprisingly easy to make. We’ll share a secret to banish any fishy smell from the bean sprouts, ensuring a delightful crunch from both the cucumbers and sprouts. This simple yet flavorful Korean side dish is a guaranteed hit that will make your meals more enjoyable. Let’s get started!
Main Ingredients- 1 cucumber
- 300g bean sprouts
- 1/2 green onion (white part mainly)
- 1 tsp salt (for salting cucumber)
- 1 tbsp vinegar (for boiling bean sprouts)
- 1 tsp salt (for boiling bean sprouts)
Seasoning for Salad- 1.5 tbsp red pepper flakes (gochugaru)
- 1 tbsp soup soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp fish sauce (anchovy or sand lance)
- 2 tbsp chopped green onion
- 1 tbsp plum extract (or sugar)
- 0.5 tbsp minced garlic
- 1 tbsp vinegar
- 1 tbsp sugar (brown sugar adds depth)
- 1 tbsp sesame oil
- A pinch of toasted sesame seeds
- 1.5 tbsp red pepper flakes (gochugaru)
- 1 tbsp soup soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp fish sauce (anchovy or sand lance)
- 2 tbsp chopped green onion
- 1 tbsp plum extract (or sugar)
- 0.5 tbsp minced garlic
- 1 tbsp vinegar
- 1 tbsp sugar (brown sugar adds depth)
- 1 tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, gather all your ingredients. Prepare the fresh cucumbers, bean sprouts, and chop the white parts of the green onion.
Step 2
Wash the cucumber thoroughly, then slice it in half lengthwise. Cut it thinly on an angle (like crescent moons). Place the sliced cucumber in a bowl and sprinkle with 1 teaspoon of salt. Let it sit for 10-15 minutes to salt. After salting, rinse the cucumber gently under running water and squeeze out as much moisture as possible. This step ensures a wonderfully crisp texture!
Step 3
Finely mince the white parts of the green onion that you’ll be adding to the seasoning. Minced green onion blends beautifully into the dressing and enhances the overall flavor.
Step 4
Here’s how to cook bean sprouts without any fishy smell! In a pot, add about 1/2 cup (approx. 100ml) of water. Add the bean sprouts, 1 teaspoon of salt, and 1 tablespoon of vinegar. Cook with the lid OFF for about 5-8 minutes. (Tip: Cooking with the lid open helps prevent that unwanted fishy odor!) Immediately after cooking, rinse the bean sprouts under cold water to stop the cooking process and cool them down. Drain them thoroughly in a colander, ensuring all excess water is removed. Excess water can dilute the dressing.
Step 5
In a large mixing bowl, combine the drained bean sprouts and the squeezed cucumber. Add all the prepared seasoning ingredients: red pepper flakes, soup soy sauce, regular soy sauce, fish sauce, minced green onion, plum extract, minced garlic, vinegar, and sugar. Gently toss everything together with your hands or a spoon until well combined and the vegetables are evenly coated with the dressing.
Step 6
Finally, add 1 tablespoon of sesame oil for a rich, nutty aroma and a pinch of toasted sesame seeds for extra texture and flavor.
Step 7
Give it one last gentle mix. Your delicious and crunchy Cucumber and Bean Sprout Salad is now ready! Taste and adjust seasoning if needed – add a little more soy sauce or salt if you prefer it saltier.
