This bean sprout salad is very similar to the spinach salad I made last week-cook the bean sprouts, then combine them with a dressing of sesame oil, garlic, sesame seeds, green onions and seasoning. From there, you can serve it as banchan or use it in another recipe.
Fun Health fact:
Mung Bean sprouts are full of fiber, high in vitamins C and K, low in calories, and easy to digest-in fact, most grains or legumes are easier to digest once sprouted, and your body has an easier time soaking up the nutrients. This is why many people with gluten sensitivities sprout their grains! For more information about the benefits of consuming sprouts, read this article. We eat sprouted grains and legumes regularly-in salads, pizzas, and even meatballs!
Note of caution:
It is always important to wash your fruits or vegetables before eating, even if they’re organic, and this is especially true of bean sprouts (even though you cook them in this recipe, it’s still a good idea to wash them first). Because of the climate they grow in (warm and moist) bean sprouts can carry bacteria that might cause food poisoning. No need for alarm, just give them a quick rinse before using.
Enjoy this bean sprout salad at room temperature. Serves 2-3 as a side dish.
Korean Bean Sprout Salad (숙주나물)
- 1 garlic clove, minced
- 1 green onion, minced
- 1 T. sesame oil
- 1 tsp. salt
- 2 tsp. sesame seeds
- 2 cups bean sprouts, washed and drained
- 3-4 cups water
- In a large pot, bring several cups of water to boil (enough to cover the bean sprouts). Once boiling, plunge beans into the water and cook for 3-5 min or until translucent.
- Remove beans from water, drain, and rinse with cold water to stop the cooking.
- Combine dressing ingredients, then mix dressing and bean sprouts in a bowl and serve.