Korean-Style Bean Sprout Salad
Makes
Cooking Mode
1 pkg bean sprouts
2 green onions, minced
1 tbsp sesame oil
2 tsp fish sauce or soy sauce
1 clove garlic, minced
¾ tsp paprika
¼ tsp cayenne pepper
pinch of pepper
1 pkg bean sprouts
2 green onions, minced
1 tbsp sesame oil
2 tsp fish sauce or soy sauce
1 clove garlic, minced
¾ tsp paprika
¼ tsp cayenne pepper
pinch of pepper
Directions
1Cook bean sprouts in large pot of boiling salted water 5 min., or until tender. Drain and rinse under cold water. Drain well.
2In bowl, mix bean sprouts, green onions, sesame oil, fish sauce, garlic, paprika, cayenne and pepper. Let stand 10 min. before serving. (Make-ahead: Cover and refrigerate up to 2 days.)
Tips
1
For a non-spicy version, omit the cayenne pepper.
2
Bean sprouts have a short shelf life when raw. For peak freshness, buy them the day you plan on using them.
3
If you’re serving this dish to vegetarians, swap in the soy sauce for the fish sauce.
4
This makes 8 servings as part of a banchan or appetizer trio, alongside Fresh Cucumber Kimchi and Korean-Style Potato Salad.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
