Korean Bean Sprout Salad


This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
4 servings


  • 12 ¾ 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 (Optional)

  • ½ teaspoon minced garlic

  • 2 tablespoons grated carrot

  • 1 green onion, finely chopped, or more to taste


  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(R) for white sugar, if preferred.

Nutrition Facts (per serving)

76 Calories
4g Fat
9g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 76
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 694mg 30%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 3g
Vitamin C 18mg 90%
Calcium 50mg 4%
Iron 1mg 6%
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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