Easy Korean Bean Sprout Salad

Name: Easy Korean Bean Sprout Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 2 cups fresh bean sprouts; 1 green onion, thinly sliced; 1 clove garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1/2 tsp sugar; 1/2 tsp sesame seeds; Pinch of salt

Author: Tessa

Published: July 3, 2025

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Oh, how I love the little dishes that come out before a Korean meal! My first taste of real banchan at a tiny Seoul restaurant changed my whole view of side dishes forever. That’s where I fell hard for this Easy Korean Bean Sprout Salad – it’s the kind of simple, refreshing bite that makes you go “Wow, that’s it? Just a few ingredients?” The best part? You’re literally 10 minutes away from that same crisp, nutty, garlicky goodness in your own kitchen. No fancy skills needed, just fresh sprouts and that magical Korean touch of sesame and soy. It’s the perfect side when you want something light but packed with flavor, and trust me, you’ll find yourself making this on repeat once you try it.

Easy Korean Bean Sprout Salad - detail 1

Why You’ll Love This Easy Korean Bean Sprout Salad

This isn’t just another side dish – it’s your new secret weapon for effortless meals! Here’s why it’ll become your go-to:

Lightning fast: Done in 10 minutes flat – even faster than ordering takeout!
Crunch that lasts: That perfect crisp texture stays refreshing for days
Pantry magic: Just 7 simple ingredients you probably already have
Healthy hack: Packed with nutrients but light enough for any meal
Crowd-pleaser: Mild enough for kids, flavorful enough for foodies

I make this at least twice a week – it’s that good and that easy. The sesame oil makes it taste way fancier than it should for how simple it is!

Ingredients for Easy Korean Bean Sprout Salad

Here’s what you’ll need to make this fresh, crunchy salad (and trust me, it’s all super simple!):

2 cups fresh bean sprouts: Rinsed and drained well – they’re the star of the show!
1 green onion: Thinly sliced for a pop of color and mild bite
1 clove garlic: Minced finely – it’s the secret flavor booster
1 tbsp soy sauce: For that umami kick (use low-sodium if you prefer)
1 tsp sesame oil: Just enough to add that nutty aroma
1/2 tsp sugar: A tiny bit to balance the flavors
1/2 tsp sesame seeds: For that final crunchy touch
Pinch of salt: To enhance everything perfectly

That’s it! Simple, fresh, and ready to shine in just a few minutes.

Easy Korean Bean Sprout Salad - detail 2

How to Make Easy Korean Bean Sprout Salad

Okay, let’s turn those simple ingredients into magic! This is one of those recipes where the technique matters just as much as the ingredients – but don’t worry, it’s still super easy. Here’s exactly how I make it come together perfectly every time:

Step 1: Prep the Bean Sprouts

First, give those sprouts a good rinse in cold water – you’d be surprised how much grit can hide in there! Then here’s the key: bring a pot of water to a rolling boil before adding the sprouts. We’re only blanching for exactly 1 minute – set a timer! Any longer and they’ll lose that perfect crunch. Immediately drain and shock them in ice water to stop the cooking. This keeps them crisp and bright.

Step 2: Mix the Seasonings

While the sprouts cool, make your flavor bomb sauce. In a big bowl, whisk together the soy sauce, sesame oil, sugar, and that minced garlic until the sugar dissolves. Pro tip: Let it sit for a minute – the garlic infuses into the liquid and the flavors marry beautifully. You’ll smell the magic happening!

Step 3: Toss and Serve

Now the fun part! Squeeze any excess water from your cooled sprouts (gently – we want them intact) and toss them with the green onion into your seasoning bowl. Use clean hands to mix – you’ll coat everything evenly without bruising the sprouts. Finish with a sprinkle of sesame seeds for texture. That’s it! Serve immediately or chill for 30 minutes to let the flavors deepen even more.

Tips for Perfect Easy Korean Bean Sprout Salad

After making this salad more times than I can count, here are my foolproof tricks for the best results every time:

Watch the clock: That 1-minute blanch is sacred – any longer and your sprouts lose their signature crunch!
Taste as you go: Start with less soy sauce and add more if needed – sprouts vary in saltiness.
Squeeze gently: After rinsing, press sprouts between towels to remove excess water without crushing them.
Make it ahead: Flavors deepen beautifully if you let it chill for 30 minutes before serving.

Trust me, these little details make all the difference between good and “Oh my gosh what is this magic?” good!

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this salad is super flexible! Here’s how to adapt it without losing that authentic flavor:

Gluten-free? Swap soy sauce for tamari – works just as well!
Out of sugar? A drizzle of honey or maple syrup makes a great substitute.
No green onions? Thinly sliced chives or a pinch of onion powder can pinch-hit.
Extra kick? Add a dash of gochugaru (Korean chili flakes) if you like heat.

The key is keeping the sprouts crisp and that perfect sesame-garlic balance. Everything else you can play with!

Serving Suggestions for Easy Korean Bean Sprout Salad

This little salad is the perfect sidekick to so many meals! I love it alongside grilled kalbi (Korean short ribs), piled onto a bowl of steaming rice, or as part of a banchan spread with kimchi and spinach namul. It’s also fantastic stuffed inside lettuce wraps with bulgogi – the crisp sprouts add amazing texture!

Storage & Reheating

Here’s the beautiful part – this salad actually gets better after chilling! Store it in an airtight container in the fridge for up to 2 days (though mine never lasts that long). No reheating needed – that crisp texture is best enjoyed cold straight from the fridge. Just give it a quick toss before serving again!

Nutritional Information

Here’s the breakdown per serving (about 1 cup): roughly 50 calories, 2g fat, 6g carbs, and 3g protein. Remember, these are estimates – your exact numbers will dance a bit depending on your ingredients!

FAQ About Easy Korean Bean Sprout Salad

Can I use canned bean sprouts instead of fresh?
Oh honey, I wouldn’t recommend it! Canned sprouts turn mushy faster than a snowman in July. Fresh sprouts give that perfect crunch that makes this salad special. If you’re really stuck, look for fresh mung bean sprouts in the produce section – they’re usually available year-round!

Is this salad spicy?
Not at all! This is the gateway Korean side dish – all flavor, no fire. But if you’re feeling adventurous, toss in a pinch of gochugaru (Korean chili flakes) or a drizzle of gochujang. Start small though – you can always add more heat but you can’t take it out!

Why do my sprouts taste bitter?
Ah! You probably left the little brown tails on. Always give them a good rinse and pinch off any dark ends – they can taste a bit earthy. Also, don’t skip the sugar in the dressing – it balances everything beautifully.

Can I make this ahead for meal prep?
Absolutely! In fact, I think it tastes even better after chilling for a few hours. Just store it in an airtight container and it’ll keep its crunch for 2 days. The flavors really bloom as it sits – like magic in your fridge!