Crisp and Aromatic Bean Sprout and Chive Salad
The Perfect Side Dish for Grilled Meats like Samgyeopsal!
Create a refreshing and flavorful bean sprout and chive salad with a delightful spicy, sour, and sweet profile. This salad is the ultimate accompaniment to grilled meats, cutting through richness and enhancing the overall dining experience. Detailed steps and tips are included to ensure even beginners can easily follow.
Main Ingredients- 2 bowls bean sprouts (using a Korean soup bowl as a measure, approx. 200g)
- 1 bowl chives (using a Korean soup bowl as a measure, approx. 100g)
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (adjust to taste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (adjust to taste)
Cooking Instructions
Step 1
We’ve prepared a generous portion for about 4 people. Feel free to adjust the quantities according to your needs.
Step 2
First, rinse the bean sprouts thoroughly under running water 2-3 times to remove any dirt or impurities. Then, blanch them briefly in boiling water. To eliminate the characteristic beany smell of bean sprouts, it’s best to cook them with the lid off, or with the lid on only until the water comes to a boil. I chose to cook mine with the lid completely off. Blanch for about 2-3 minutes.
Step 3
Cut the chives into bite-sized pieces, about 3-4 cm long. Rinse them lightly in clean water and gently pat them dry.
Step 4
After blanching, immediately rinse the bean sprouts under cold water to cool them down and preserve their crisp texture. Drain them thoroughly in a colander; any remaining water can dilute the dressing and make the salad less flavorful.
Step 5
Place the drained bean sprouts and prepared chives into a large mixing bowl. (Tip: If you have any leftover spring vegetables or other greens, feel free to add them as well. I added some leftover ‘dallae’ – a type of Korean wild chive – that I had.)
Step 6
Now it’s time to make it delicious! Add all the prepared seasoning ingredients to the bowl.
Step 7
Initially, I considered a simple spicy flavor, but I wanted a more complex taste, so I added vinegar and sugar later. Combine all the seasonings and gently mix the bean sprouts and chives, ensuring the dressing coats everything without crushing the ingredients. Finish by sprinkling toasted sesame seeds on top for a perfect spicy, sour, and sweet bean sprout and chive salad.
Step 8
This salad comes together quickly, making it an ideal side dish to prepare when grilling meats like samgyeopsal. The crispness of the bean sprouts and the fragrant chives complement the richness of the meat beautifully, making it incredibly delicious! Making bean sprout and chive salad is surprisingly easy, so give it a try!
