Bean Sprout Salad

Prep time: 15 min

Cook time: 30 min

Servings: 5

In fact, it's not unusual to find Korean bean sprouts as an ingredient in bibimbap (Korean mixed rice with vegetables and meat) or served alongside the popular daikon radish and carrot salad. You also can stir these bean sprouts into soup or simply use them as a side dish with rice.

Ingredients

1/2 lb mung bean sprouts, rinsed

1/2 tsp sea salt

1 scallion, finely chopped

2 tsp minced garlic

2 tsp sesame oil

1 tsp sesame seeds, toasted

1 tsp soy sauce

Directions

Parboil bean sprouts in boiling water for 2 minutes. Rinse in cold water.

Squeeze bean sprouts between your hands to get rid of excess water.

Toss the bean sprouts with seasoning ingredients and serve immediately or refrigerate.

Bean sprouts spoil quickly,so unlike many other korean sides, this dish cannot be kept for a long time in the refrigerator.