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Korean Spinach Mung Bean Sprouts Salad

Korean spinach and mung bean sprouts make a refreshing salad and a side dish ready in 15 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 people
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1 bunch spinach cleaned
  • 1/2 lb mung bean sprouts
  • 1/4 red onion or 1 green onion finely chopped
  • 1 tablespoon Korean chili flakes (gochugaru)
  • 1 clove garlic finely minced
  • 1 tablespoon Korean soup soy sauce (gukganjang)
  • 2 tablespoons rice vinegar
  • 1 tablespoon Korean green plum syrup optional
  • 1/2-1 tablespoon sugar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • Salt and pepper to season

Instructions

    Cup of Yum
  1. Bring a pot of water to boil. Add some salt and blanch spinach and mung bean sprouts fr 10 seconds. Drain and rinse under cold water several times. Squeeze out gently to remove the extra moisture. Place the spinach and bean sprouts in a mixing bowl and set aside.
  2. For the dressing, combine Korean chili flakes, garlic, Korean soy sauce for soup, vinegar, green plum syrup, sugar, sesame oil, and sesame seeds in a small bowl. Mix well. Adjust the amount of sugar for your preference.
  3. Add the dressing into the spinach/mung bean sprouts in a mixing bowl. add finely chopped red onion (or green onion) and toss everything with a hand to incorporate the flavor. Season with salt and pepper if needed.
  4. Serve at room temperature or chilled. If chilled, serve within 2 hours.