For a spicier kick, add a pinch of red pepper flakes to the dressing. Adjust the amount of sesame oil and fish sauce to your preference. Taste and adjust as needed. To toast sesame seeds, place them in a dry skillet over medium heat and cook, stirring frequently, until golden brown and fragrant (about 2-3 minutes). Make ahead: This salad can be made a day in advance. Store it in an airtight container in the refrigerator.
Korean Bean Sprout Salad
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS9
A refreshing and vibrant Korean Bean Sprout Salad, perfect as a light and crunchy side dish to complement rich grilled meats or as a flavorful addition to your favorite Korean-inspired meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium694 mg
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Sugar6 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Prepare the Bean Sprouts: Rinse the bean sprouts in cold water, removing any discolored or wilted sprouts. (2 minutes)
02
Step
5 mins
Blanch the Vegetables: In a large pot, bring 6 cups of water to a rolling boil over high heat. Add the salt. Once boiling, plunge the rinsed bean sprouts and shredded Napa cabbage into the boiling water. Blanch for 3 to 4 minutes, until the sprouts are tender-crisp. (5 minutes)
03
Step
3 mins
Prepare the Dressing: While the vegetables are blanching, whisk together the rice wine vinegar, sesame oil, sugar, toasted sesame seeds, fish sauce, and minced garlic in a medium-sized bowl. Ensure the sugar is fully dissolved. (3 minutes)
04
Step
3 mins
Cool and Drain: Drain the blanched bean sprouts and cabbage immediately in a colander. Run cold water over them for 1 to 2 minutes to stop the cooking process and cool them down. (3 minutes)
05
Step
1 mins
Remove Excess Water: Gently squeeze the bean sprouts and cabbage with your hands to remove as much excess water as possible. This step is crucial for preventing a watery salad.
06
Step
5 mins
Combine and Mix: Transfer the squeezed bean sprouts and cabbage to a mixing bowl. Add the grated carrot, chopped green onion, and the prepared dressing. Mix well until all ingredients are evenly coated. (5 minutes)
07
Step
1 mins
Serve: Serve immediately or chill in the refrigerator for later. The flavors will meld together even more as it sits. (Time varies)
RECIPE REVIEWS
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Eloisa Huels
Jun 27, 2025I love how refreshing this salad is. I added a little gochujang to the dressing for some extra heat!
Otho Vandervort
Jun 26, 2025The key is definitely squeezing out the excess water. The salad was perfect, not watery at all!
Alexie Hartmann
Jun 25, 2025This recipe is so easy and delicious! I made it to go with Korean BBQ and everyone loved it.
Clementina Lehner
Jun 25, 2025I made this for a potluck and it was a hit! I doubled the recipe and it was all gone by the end of the night.