Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crunchy beansprouts tossed with garlic, toasted sesame and a little chilli. A classic Korean banchan that is ready in minutes.
Side dish. Good with bulgogi-style beef, grilled chicken thighs or pan-fried tofu. Find a main
Equipment: Medium saucepan
Measures and names
Ingredients
- 400 g soybean sprouts or beansprouts, rinsed
- 1 garlic clove, crushed
- 2 spring onions (scallions), finely sliced
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Salt
Optional extras
- 1 tsp gochugaru (Korean chilli flakes)
Method
- Bring a pan of salted water to the boil. Add the sprouts, cover and cook for 4-5 minutes for soybean sprouts (1-2 minutes for mung beansprouts) until just tender but still crunchy.
- Drain, rinse under cold water until cool, then squeeze gently to remove as much water as you can.
- Toss the sprouts with the garlic, spring onions, sesame oil, sesame seeds, gochugaru if using and a good pinch of salt. Taste, adjust the salt and serve cool or at room temperature.
Swaps and tips
Soybean sprouts are traditional and stay crunchier, but ordinary mung beansprouts work well; cook them for just 1-2 minutes. Keeps in the fridge for 2 days.
Easy variations
- Add a pinch more gochugaru for heat
- Leave out the chilli for the mild white version
- Toss through a handful of chopped spinach with the sprouts
- Finish with a few drops of rice vinegar
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 4 g | 2 g | 5 g | 70 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
