Refreshing and lightly spicy, this soybean salad is dressed with sesame oil, fish sauce, gochugaru, and mirin. Serve it as part of a larger spread of banchan (Korean side dishes) or as an accompaniment to meat or fish.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound soybean sprouts
- 1/4 cup sesame oil
- 2 tablespoons fish sauce
- 1 tablespoon gochugaru (Korean red chile flakes)
- 1 tablespoon mirin
- 3 cloves garlic, minced
- 2 scallions, chopped
- Sesame seeds, for garnish
Instructions
- Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry.
- Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugara, mirin, garlic and scallions and sprinkle with sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 184 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 483 mg |