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Korean Soybean Sprout Salad

Korean Soybean Sprout Salad

Ingredients (3)

  • 1 pound soybean sprouts
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon toasted sesame oil
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Nutritional Information
  • Calories99
  • Fat5.82g
  • Saturated fat0.81g
  • Trans fat
  • Carbs7.23g
  • Fiber0.83g
  • Sugar
  • Protein9.9g
  • Cholesterol
  • Sodium177.55mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Often included in the mix of Korean side dishes, known as banchan, this salad is among the simplest to prepare. With just a few ingredients and a few minutes, you’ll have a crunchy side to eat alongside Korean barbecue standards like Pork Bulgogi.

What to buy: Soybean sprouts look like large mung bean sprouts and can be found next to the latter in Asian markets and specialty grocery stores. You can substitute mung bean sprouts if you can’t find soybean sprouts.

This recipe was featured as part of our Korean barbecue menu.

Instructions

  1. 1Place all ingredients in a large container with a tightfitting lid and mix until well combined.
  2. 2Cover and refrigerate until sprouts have begun to release some moisture, about 30 to 45 minutes.
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