Skip to main content New<> this month
Get the Allrecipes magazine

Korean Bean Sprout Salad

Rated as 5 out of 5 Stars

"This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice."
Added to shopping list. Go to shopping list.


25 m servings 76
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Rinse bean sprouts in cold water and discard any bad sprouts.
  2. Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
  3. Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
  4. Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.


  • Cook's Notes:
  • For a spicy kick, mix in some kimchi (hot pickled vegetables). I mix about 2:1 bean sprout salad with kimchi. Or serve it on the side.
  • You can substitute Splenda® for white sugar, if preferred.

Nutrition Facts

Per Serving: 76 calories; 4 9 3.3 0 694 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Love this fresh Korean salad. Reminds me of a light kimchi.