This is a quick Korean-style side salad: blanched bean sprouts and chopped kimchi tossed in a sesame-garlic dressing, ready in 20 minutes. It takes almost no skill to pull off, and the result punches well above its effort level. If you keep a jar of kimchi in the fridge, you probably already have everything else you need.
The technique that matters
The blanch-and-shock step is the one thing worth doing carefully. Drop the bean sprouts into boiling water for no more than 1โ2 minutes โ pull them any later and they turn soft and watery instead of snappy. The cold-water rinse immediately after isnโt optional; it stops the cooking on contact. Dry the sprouts as well as you can before mixing, because excess water sitting in the bowl will dilute the dressing and make the whole salad taste flat. A clean kitchen towel or a few layers of paper towel pressed gently over the drained sprouts does the job in about 30 seconds.
Smart swaps
- Gochugaru (Korean red pepper flakes): This is worth buying โ it has a mild, slightly smoky heat that regular chili flakes donโt replicate well. Most grocery stores carry it in the international aisle, or order it online. In a pinch, use a small pinch of regular chili flakes, but expect a sharper, less complex heat.
- Kimchi: Any style works โ napa cabbage kimchi is most common and easiest to find. Older, more fermented kimchi will make the salad tangier; fresher kimchi keeps it milder. Both are fine.
- Toasted sesame oil: Donโt substitute plain sesame oil or vegetable oil here. The toasted version is what gives the dressing its nutty depth, and the difference is noticeable.
- Rice vinegar: Plain white vinegar is sharper; if itโs all you have, use slightly less than the recipe calls for.
Mistakes to avoid
- Using warm sprouts: If the sprouts are still warm when you add the dressing, they keep cooking slightly and go limp. Make sure theyโre fully cooled and dried first.
- Skipping the squeeze on the kimchi: Kimchi carries a lot of liquid. Give the chopped kimchi a light squeeze over the sink before adding it, or the salad will pool at the bottom of the bowl.
- Over-salting without tasting first: Kimchi is already salty, and so is soy sauce. Mix the dressing, toss the salad, then taste before adding any extra salt โ you may not need any at all.
- Dressing it too far ahead: Dress it at the table โ a pre-dressed salad goes limp fast. If you need to prep in advance, keep the dressing separate and toss just before serving.
- Chopping the kimchi too fine: Very small pieces disappear into the sprouts and you lose the textural contrast. Aim for rough, uneven pieces about the size of a large thumbnail.
Korean Kimchi and Bean Sprout Salad
Equipment
- Mixing bowl
- Saucepan
- Strainer
- Knife
- Cutting board
Ingredients
- 2 cups bean sprouts fresh and washed
- 1 cup kimchi coarsely chopped
- 1 tablespoon sesame oil toasted sesame oil for best flavor
- 1 teaspoon soy sauce low-sodium recommended
- 1 teaspoon rice vinegar adds acidity and balance
- 1 teaspoon sesame seeds lightly toasted
- 1 clove garlic minced
- ยฝ teaspoon Korean red pepper flakes (gochugaru) adjust according to spice tolerance
- 2 tablespoons green onions finely chopped
Instructions
- Bring a saucepan of water to a boil. Add the bean sprouts and blanch for about 1-2 minutes until just tender but still crisp. Drain and rinse under cold water to stop the cooking process.
- In a mixing bowl, combine the blanched bean sprouts and chopped kimchi.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, minced garlic, and Korean red pepper flakes (gochugaru).
- Pour the dressing over the bean sprout and kimchi mixture, and toss until well combined.
- Garnish with toasted sesame seeds and chopped green onions.
Notes
- For a more fermented and umami-driven flavor, allow the salad to sit for 10-15 minutes before serving.
- You can also add julienned carrots or cucumbers for extra crunch and color.
Nutrition
Frequently asked questions
Can I use canned bean sprouts instead of fresh?
Fresh sprouts are strongly preferred here. Canned bean sprouts are already soft and wonโt give you the crunch that makes this salad work โ the texture contrast between the sprouts and kimchi is most of the point.
How spicy is this salad?
At the listed amount โ half a teaspoon of gochugaru โ itโs mild to medium. Gochugaru is gentler than most chili flakes, so if youโre heat-sensitive, start with a quarter teaspoon and taste the dressing before adding more.
Where do I find kimchi if Iโve never bought it before?
Most large grocery stores carry it refrigerated, usually near tofu or pickles. Asian grocery stores will have more variety and often better prices โ any napa cabbage kimchi works for this recipe.
Can I make this ahead for meal prep?
You can prep the components ahead, but store them separately. Blanch and dry the sprouts, chop the kimchi, and mix the dressing, then combine everything within an hour of eating for the best texture.
What do I serve this with if Iโm not making Korean BBQ?
It works well alongside plain steamed rice, fried eggs, or grilled chicken. The salad is bold enough to stand next to simple, mild mains โ anything too heavily seasoned will compete with the kimchi.