Get ready to embark on a culinary adventure that will transport your senses straight to the vibrant streets of Seoul! This Spicy Korean Bean Sprout Salad is not just a side dish – it's a flavor explosion that will revolutionize your understanding of simple ingredients. With a perfect balance of heat, crunch, and umami, this recipe is about to become your new obsession, promising to turn even the most ordinary meal into an extraordinary Korean-inspired feast.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cups bean sprouts
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 teaspoon sesame seeds
Instructions
- Begin by preparing the bean sprouts. Rinse them thoroughly under cold water to remove any dirt or impurities. Drain well.
- In a medium pot, bring water to a boil. Once boiling, add the rinsed bean sprouts and blanch for about 2-3 minutes until they are tender but still crisp. This will help retain their vibrant color and crunch.
- After blanching, immediately drain the bean sprouts and transfer them to a bowl of ice water to stop the cooking process. Let them sit for a few minutes, then drain again and gently pat dry with a paper towel.
- In a small bowl, combine the sesame oil, soy sauce, gochugaru, and minced garlic. Whisk together until well blended to create the dressing for the salad.
- In a large mixing bowl, add the drained bean sprouts. Pour the dressing over the bean sprouts and toss gently to ensure they are evenly coated.
- Add the chopped green onion and sesame seeds to the bowl. Toss again lightly to mix all the ingredients together.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving. This can be served at room temperature or chilled.
- Serve the Spicy Korean Bean Sprout Salad as a side dish or as part of a larger Korean meal. Enjoy!
Tips
- Freshness is Key: Always use the freshest bean sprouts possible. Look for crisp, white sprouts with minimal browning or soft spots.
- Blanching Technique: The 2-3 minute blanching time is crucial. Too short, and the sprouts will be raw; too long, and they'll lose their signature crunch.
- Ice Bath Magic: The ice water bath is not optional! It stops the cooking process and helps maintain that perfect, crisp texture.
- Gochugaru Intensity: Adjust the amount of Korean red pepper flakes to match your spice tolerance. Start with less and add more if needed.
- Marination Matters: Letting the salad sit for 5 minutes allows the flavors to meld together, creating a more complex and satisfying taste profile.
- Serving Suggestion: This salad is incredibly versatile. Serve it alongside grilled meats, as part of a banchan spread, or even as a light, refreshing lunch.Pro Tip: For an extra flavor boost, try toasting the sesame seeds before adding them to the salad – it'll release their nutty aroma and add depth to the dish!
Nutrition Facts
Calories: 35kcal
Carbohydrates: 3g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
