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Korean Bean Sprout Salad

Korean Bean Sprout Salad

This fresh, crunchy salad, with just a touch of heat from the Korean pepper, is a great side to all sorts of dishes. It’s important to blanch the bean sprouts and salt the cucumbers for the perfect texture.


  • 4 cups bean sprouts
  • 1 English cucumber
  • 3 Tbsp salt
  • ½ cup rice vinegar
  • 3 cloves garlic, grated
  • 2 Tbsp ginger, grated
  • 5 scallions, sliced thin
  • 3 Tbsp Korean pepper
  • 1 Tbsp sugar
  • 3 Tbsp sesame oil
  • ¼ cup sesame seeds


  1. 1

    Bring 8 cups of water to a boil in a medium pot. Rinse bean sprouts, add them to the pot and blanch for 10 seconds. Immediately pour them into a colander and drain. Do not rinse.

  2. 2

    Slice cucumbers into ¼-inch X ¼-inch X-2 inch sticks. Place in a bowl with salt and mix well. Let drain for 10 minutes.

  3. 3

    Rinse cucumber in running water and squeeze water out with your hands.

  4. 4

    Pour rice vinegar, garlic, ginger, scallions, chile, sugar and sesame oil into a bowl.

  5. 5

    Heat a small pan on medium-high and toast sesame seeds until golden. Pour into vinaigrette immediately. Stir well.

  6. 6

    Add the blanched sprouts and cucumber. Stir well and taste. Add salt if necessary.