Korean Cold Soybean Sprout Salad (콩나물 냉채, KongNaMul NaengChae) | Aeri's Kitchen

soybean sprouts

🥗Healthier: mung bean sprouts

💰Cheaper: cabbage

Mung bean sprouts are lower in calories and easy to find.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats while being versatile.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce offers less salt without sacrificing flavor.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor with a different heat profile.

Wash and drain about 8 oz of soybean sprouts.

Remove both ends of the soybean sprouts for better taste and texture.

Add 4 teaspoons of salt to 3 cups of water and bring to a boil on high.

Once boiling, add the soybean sprouts quickly, close the lid, and cook for about 3 minutes on high.

Rinse the cooked soybean sprouts in cold or ice water and then drain.

Cut a cucumber into 2-inch long strips, leaving some skin on for color.

Julienne 1/4 cup each of cucumber skin, red sweet pepper, and yellow sweet pepper.

Mix together all the ingredients for the seasoning.

Put the soybean sprouts and other vegetables in a mixing bowl, pour the sauce, and mix everything gently.

Sprinkle some black sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens