Light and refreshing Bean Sprout Salad with ground sesame seeds is crunchy, nutty, and so addicting. This Korean-inspired side dish is wonderful served with BBQ or any Asian-style meal and makes a great bento filler, too. Ready in less than 15 minutes!
Prep Time10 minutesmins
Cook Time2 minutesmins
Total Time12 minutesmins
Course: Salad, Side Dish
Cuisine: Japanese, Korean
Keyword: moyashi, mung bean sprout
Servings: 2
Calories: 131kcal
Author: Namiko Chen
Ingredients
9ozbean sprouts(1 bag; either with or without the sprouted bean attached)
Optional: Remove the brown parts and stringy roots from 9 oz bean sprouts. The sprouts taste much better this way, and I recommend doing this extra step when you eat bean sprouts raw and/or lightly seasoned.
Rinse the bean sprouts under cold water and drain well.
Bring a large pot of water to a boil. Once boiling, add the bean sprouts to cook for 1–1½ minutes.
Strain through a colander and set aside to drain well for 5 minutes, as you don‘t want to dilute the sauce with any extra water.
To Season the Bean Sprouts
Meanwhile, cut 1 green onion/scallion into thin slices. Grind 1 Tbsp toasted white sesame seeds in a mortar and pestle. Grate 1 clove garlic, or use a garlic press to crush it.
In a medium bowl, combine all the ingredients for the seasonings: The garlic, the ground sesame seeds, 1 Tbsp toasted sesame oil, ½ Tbsp soy sauce, and ¼ tsp Diamond Crystal kosher salt. Mix well. It might not seem like a lot, but it‘s more than enough.
Add the bean sprouts and green onion/scallion to the bowl with the seasonings and toss to coat well. Serve chilled or at room temperature.
To Store
Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days, although it‘s best enjoyed sooner.