Korean Boiled Bean Sprouts Salad recipe

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Ingredients

2 cups water
10 ounces bean sprouts, rinsed
3 green onions, chopped
2 cloves garlic, minced
1 ½ tablespoons chili powder
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 pinch salt

Nutrition Info

196.1 calories
carbohydrate: 29.3 g
cholesterol: : -
fat: 7.4 g
fiber: 10.4 g
protein: 12.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 852.4 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.

  2. Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

Recipe Yield

1 serving

Recipe Note

This Korean bean sprout recipe is based on a recipe by my mom who is 76 years old now. If you like hot and spicy chili taste, you could try this spicy recipe. But if you don't, try it without chili powder. You can cook these two different types of recipes for both mung and soy bean sprouts. It is yummy with warm steamed rice.

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