Mung Bean Sprout Salad

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Total Time
10 mins
5 mins

Korean recipes from Sunset

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  1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
  2. Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
  3. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
  4. Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
  5. Serve at room temperature or cold.
  6. Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.