Kimchi Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
A simple side dish of crisp bean sprouts tossed with well-fermented kimchi and sesame oil.
A simple side dish of crisp bean sprouts tossed with well-fermented kimchi and sesame oil. Its spicy, tangy flavor awakens the appetite and pairs perfectly with rice at lunch or dinner.
Vegetables · 10 minutes to cook
Nutrition (per 211g serving): 139.8 kcal · protein 8g · carbohydrate 10g · fat 7.9g · sodium 483.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: When boiling bean sprouts, keep the lid closed as much as possible to reduce their raw aroma.
Tips: Drain the bean sprouts thoroughly so the seasoning doesn’t become watery.
Tips: If aged kimchi is very sour, leave out the vinegar and add a little more sesame oil.
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Ingredients (1 serving)
- Bean sprouts — 120 g
- Well-fermented napa cabbage kimchi — 70 g
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Scallions — 1 pc
- Korean red pepper flakes — 0.3 tsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 0.5 tsp