Mung Bean Sprout Salad

Today, when I went to the farmers market, I saw them selling very very fresh mung bean sprouts. I suddenly thought of mung bean sprout salad, a very delicious Korean side dish. Gosh! I could not resist so I bought 1 lb of mung bean sprouts and some green onions to make the salad.

We have the ingredients here. What are we waiting for? Let’s do it.


– 1 lb of mung bean sprouts.

– 1 tbs minced garlic

– 2 tsp fish sauce

– 1 tsp salt (I like salty food so I use 1 tsp here. However, you can adjust the saltiness to your taste)

– 3 chopped green onions

– 1/2 tbs sesame oil (since this is a Korean dish, sesame oil is needed. However, you can reduce the amount sesame oil if you do not like its smell)

– 1 tsp toasted sesame seed


– Boil a big pot of water.

– Blanch the bean sprouts in boiling water for 1 minute.

– Strain and rinse the blanched bean sprouts in cold water to keep them crispy.

– Shake the bean sprouts in water to remove their skins and put them in a basket.

– Mix the minced garlic, fish sauce, salt, chopped green onions, sesame oil and sesame seeds in a big bowl.

– Add the bean sprouts to the mixture and mix gently.

– Transfer them to a serving plate and sprinkle some toasted sesame seeds on top.

This dish can be served cold. You can keep it in the refrigerator up to 3 days.

This side dish only takes you about 10 minutes to make. Very quickly but very delicious. A perfect side dish for your family’s meal or your lunch box 😉

My dinner: rice, mung bean sprout salad, fried meat patties

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