Korean Mung Bean Sprouts Salad


Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 3
Author LDS's Mom


  • 1 lb Mung bean sprouts
  • ¼ tsp salt plus extra for boiling water
  • 1 tsp sesame seeds
  • 2 cloves minced garlic
  • 2 green onions finely chopped plus extra for garnishing
  • 1 tbsp sesame oil.
  • 6 cups water


  1. Put water in a large saucepan and add a pinch of salt. Place the saucepan over medium high heat and bring water to a boil.
  2. Rinse and drain mung bean sprouts and toss them in boiled water. Let cook for 2 to 3 minutes(sprouts should be crunchy).
  3. Drain and immediately wash them with cold water to stop the cooking process. Let them for 1 to 2 minutes in cold water(in a large bowl).
  4. Take them out by shaking then to get rid of bean skins. Drain again and put them in a large bowl.
  5. Add salt, sesame oil, onion and garlic to the mung bean sprouts and mix well.
  6. Serve garnished with chopped green onion.

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