Korean Soybean Sprout Salad Recipe
Often included in the mix of Korean side dishes, known as banchan, this salad is among the simplest to prepare. With just a few ingredients and a few minutes, you’ll have a crunchy side to eat alongside Korean barbecue standards like Pork Bulgogi.
What to buy: Soybean sprouts look like large mung bean sprouts and can be found next to the latter in Asian markets and specialty grocery stores. You can substitute mung bean sprouts if you can’t find soybean sprouts.
This recipe was featured as part of our Korean barbecue menu.
- 1 pound soybean sprouts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon toasted sesame oil
- Place all ingredients in a large container with a tightfitting lid and mix until well combined.
- Cover and refrigerate until sprouts have begun to release some moisture, about 30 to 45 minutes.
I bought a package of washed and ready bean sprouts and tossed it with the amounts of salt and sesame oil indicated in the recipe. I found it a little too salty, but I think it was because my package of sprouts was not quite 1lb (only 398g). I would add more sesame oil next time. Overall, this is an easy and delicious recipe.
I use roasted sesame seeds instead of oil, roasted sea salt instead of kosher salt and also add chopped garlic, sliced green onions, korean dashita spice and a little pepper.
You have to blanch soybeansprouts because of some toxic substances that are destroyed through heat. Some people react to it, some don“t. Mungbeansprouts can be eaten raw, they are not toxic. Most 'soybean sprouts' you can buy are really mungbeansprouts because mungbeans are easier to germinate and also do it faster then soy beans
true, they are blanched, but still hold their crunch. delicious!!
Blanch them why? That would make them go limp and soggy.
might want to blanch the sprouts first.