Bean Sprout Salad with Gochujang recipe - ingredients, nutrition and when to eat it
This bean sprout side dish is made by lightly tossing blanched sprouts with gochujang, vinegar, and sesame oil.
This bean sprout side dish is made by lightly tossing blanched sprouts with gochujang, vinegar, and sesame oil. It pairs a crisp texture with tangy, spicy flavors, making it a great addition to the table.
Side dishes · 15 minutes to cook
Nutrition (per 172g serving): 94.8 kcal · protein 3.7g · carbohydrate 7.7g · fat 6.2g · sodium 708.4mg
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: After blanching, drain the bean sprouts in a colander without soaking them in cold water for too long to keep them crisp.
Tips: Drain them well, since excess water will thin out the dressing.
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Ingredients (1 serving)
- Mung bean sprouts — 150 g
- Gochujang — 0.5 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp