Kimchi and Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
A light salad that combines the spicy flavor of kimchi with the crispness of blanched bean sprouts.
A light salad that combines the spicy flavor of kimchi with the crispness of blanched bean sprouts. It’s great as a side dish with rice for lunch or dinner, and makes a refreshing choice when you’re not feeling hungry.
Salads & light · 15 minutes to cook
Nutrition (per 195g serving): 132.1 kcal · protein 7.6g · carbohydrate 9.9g · fat 7g · sodium 334.5mg
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: Drain the bean sprouts thoroughly after blanching so the dressing doesn’t become watery.
Tips: Adjust the amount of vinegar at the end, depending on how sour and salty the kimchi is.
Tips: Add the sesame oil after turning off the heat so its aroma remains distinct.
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Ingredients (1 serving)
- Soybean sprouts — 120 g
- Napa cabbage kimchi — 60 g
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Korean chili flakes — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Garlic — 0.5 tsp