Bean Sprout and Kimchi Salad recipe - ingredients, nutrition and when to eat it
A simple side dish of bean sprouts tossed with ripe kimchi, Korean chili flakes, and sesame oil.
A simple side dish of bean sprouts tossed with ripe kimchi, Korean chili flakes, and sesame oil. The crisp sprouts pair nicely with the kimchi’s tang and nutty aroma, making this a great addition to a rice meal.
Vegetables · 15 minutes to cook
Tips: If you cover the pot while blanching the bean sprouts, keep the lid on until they’re done to reduce their raw smell.
Tips: The kimchi is already well seasoned, so taste it first before deciding whether to add more seasoning.
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Ingredients (1 serving)
- Bean sprouts — 150 g
- Aged kimchi — 50 g
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Garlic — 0.3 tsp