Korean-Style Cold Soybean Sprout Salad

Name: Korean-Style Cold Soybean Sprout Salad
Total time: 900 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 445 grams (about 1 pound) soybean sprouts; 1/2 teaspoon salt; 1/2 teaspoon avocado oil; 1 teaspoon Korean chili powder; 2 tablespoons soy sauce; 1 tablespoon sesame oil; White sesame seeds, to taste

凱茜媽咪の廚房 @Kathy_kitchen

A simple and delicious Korean side dish that's perfect for summer. Blanched soybean sprouts are tossed with chili powder, soy sauce, and sesame oil for a refreshing, flavorful, and nutritious salad.

凱茜媽咪の廚房 @Kathy_kitchen

A simple and delicious Korean side dish that's perfect for summer. Blanched soybean sprouts are tossed with chili powder, soy sauce, and sesame oil for a refreshing, flavorful, and nutritious salad.

Saved

Ingredients

15 minutes

Serves 5 servings

445 grams(about 1 pound) soybean sprouts
1/2 teaspoonsalt
1/2 teaspoonavocado oil
For the dressing:
1 teaspoonKorean chili powder
2 tablespoonssoy sauce
1 tablespoonsesame oil
White sesame seeds, to taste

Saved

Steps

15 minutes

1

Rinse the soybean sprouts thoroughly and drain well.
2

Bring a pot of water to a boil. Add the salt and avocado oil. Blanch the soybean sprouts for 4-5 minutes to keep them crisp.
3

Remove the blanched sprouts and place them in ice water for 3-5 minutes to chill and enhance their crunch.
4

Mix the dressing ingredients together, then pour over the drained soybean sprouts. Toss well to combine.
5

Sprinkle with white sesame seeds to finish. You can refrigerate the seasoned sprouts before serving to let the flavors develop.
6

Serve the Korean-style cold soybean sprout salad.
7

Tip: You can add minced garlic and chopped green onions to taste. For extra texture and nutrition, add thinly sliced cucumber or carrot.