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Korean Bean Sprout Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Korean BBQ salad: Mung bean sprouts, cabbage, and sesame dressing - light & tasty side dish.
Ingredients:
  • 12.75 ounces fresh mung bean sprouts
  • 6 cups water
  • 1 teaspoon salt
  • 1 cup finely shredded sui choy (Napa cabbage)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil, or more to taste
  • 2 teaspoons white sugar
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon fish sauce
  • 0.5 teaspoon minced garlic
  • 2 tablespoons grated carrot
  • 1 green onion, finely chopped, or more to taste
Instructions:
  • Wash bean sprouts in cold water, removing any spoiled sprouts.
  • Boil a pot of lightly salted water. Add bean sprouts and cabbage and cook for 3 to 4 minutes.
  • Whisk together rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic in a bowl to make the dressing.
  • Drain the pot and rinse the sprouts under cold water for 1 to 2 minutes. Squeeze the bean sprouts to remove excess water. Combine the sprouts and cabbage in a mixing bowl with carrot, green onion, and dressing; toss until well mixed.

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