Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Korean Bean Sprout Salad with Sesame Dressing

5.0
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner Korean
Korean Bean Sprout Salad with Sesame Dressing
Ingredients
  • 12 3/4 ounces fresh mung bean sprouts
  • 6 cups water
  • 1 teaspoon salt
  • 1 cup finely shredded sui choy (Napa cabbage)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil, or more to taste
  • 2 teaspoons white sugar
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon fish sauce
  • 1/2 teaspoon minced garlic
  • 2 tablespoons grated carrot
  • 1 green onion, finely chopped, or more to taste
Instructions
1
Wash the bean sprouts under cold running water and remove any spoiled or rotten ones.
2
Fill a large pot with salted water, then bring it to a rolling boil over extremely high heat. Submerge the bean sprouts and cabbage into the boiling water, allowing them to cook for 3-4 minutes.
3
In a separate bowl, combine the rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and minced garlic to create a dressing.
4
Drain the boiling water from the pot and rinse the bean sprouts under cold running water for 1-2 minutes. Use your hands to gently squeeze out any remaining moisture from the sprouts. Combine the cooked bean sprouts, cabbage, carrot, green onion, and dressing in a large mixing bowl.