One of my all-time favorite recipes is this Korean Spicy Bean Sprout Side Dish! I love pairing it with galbi or bulgogi for a flavorful and satisfying meal. This dish is a type of banchan, the small side dishes that are an essential part of any Korean meal. Honestly, I might love banchan even more than the main course!
I’m excited to share this delicious Korean spicy bean sprout salad recipe with you—it’s just as good as what you’d find at your favorite Korean restaurant!
INGREDIENTS
- 1 teaspoon salt
- 1 lb bean sprouts, rinsed, with black parts and long stems removed
- 4 cloves garlic, minced
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 2 green onions, thinly sliced
- 4 teaspoons fish sauce
INSTRUCTIONS
- Blanch the Bean Sprouts
- Bring a large pot of water to a boil. Add 1 teaspoon salt, followed by the rinsed and cleaned bean sprouts.
- Ensure the water fully covers the sprouts. Blanch for 2 minutes, then drain and rinse immediately with cold water.
- Prepare the Seasoning
- In a large mixing bowl, combine minced garlic, red pepper flakes, sesame oil, toasted sesame seeds, and fish sauce. Mix well to create a flavorful dressing.
- Mix the Salad
- Add the rinsed, cooled bean sprouts to the bowl with the seasoning.
- Gently toss everything together, then add the sliced green onions and mix again.
- Serve & Enjoy
- This spicy Korean bean sprout banchan pairs perfectly with steamed rice or as a side to classic dishes like galbi or bulgogi.
- Enjoy this taste of Korea!
NUTRITION (PER SERVING)
- Calories: 66 kcal
- Carbohydrates: 9g
- Protein: 4g
- Fat: 3g
- Saturated Fat: 1g
- Sodium: 1061mg
- Potassium: 220mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 85 IU
- Vitamin C: 17 mg
- Calcium: 37 mg
- Iron: 1 mg
