Korean Bean Sprouts Side Dish – 10 Min! (VIDEO)
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It only takes 10 minutes to make Korean Bean Sprouts Side Dish! This refreshing banchan (side dish) is so light, fresh, and the perfect vegetable side to go with all of your favorite Asian dishes!
Watch the Korean Bean Sprouts Side Dish Recipe Video!
A Note from CJ
Korean Bean Sprout Side Dish is so easy & so good!
I love how simple and delicious Korean Bean Sprouts are! Korean side dishes (banchan) are arguable the best part of the meal – staples like Korean Cucumber Salad, Korean Spinach Side Dish (or Spicy Korean Spinach Side Dish), Korean Braised Potatoes, Korean Stir Fried Fish Cakes and Korean Egg Roll are so delicious!
If you need a main dish to pair with your light and refreshing Korean Bean Sprouts, try Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi!
My mother used to make this all the time and I’m so glad I came upon this recipe. Tastes like home!
Bean Sprouts Tips
See the recipe card for full information on ingredients and quantities.
- You can use soybean or mung bean sprouts; I find that mung bean sprouts are easier to find.
- Try to buy bean sprouts the day you will prepare them so that they will be as fresh as possible! Avoid ones that look wilted, droopy, brown, or soggy. Once you bring them home, keep them cold in the fridge until ready to use.
- Rinse the sprouts thoroughly under cool water and do not let them get in contact with any other raw foods.
How to Make Korean Bean Sprouts Side Dish
Blanch The Bean Sprouts – Bring a pot of water to a boil and add salt. Blanch bean sprouts for 1-2 minutes, then remove and rinse under cold water to stop the cooking process.
Marinate the Bean Sprouts – Dry the bean sprouts then add to a bowl and combine with scallion, garlic, sesame oil, sesame seeds, sugar, and salt. Mix until all the ingredients are combined and enjoy your Korean Bean Sprouts Side Dish!
PRO TIPS
CJ’s Recipe & Storage Tips
Cold Water After Blanching – After blanching, make sure to run the sprouts under cold water immediately! You want to stop the cooking process and keep them as crisp as possible.
Dry Your Bean Sprouts – After the ice bath, dry the bean sprouts as much as possible to prevent watering down the marinade. I like to lay the sprouts on a paper towel and pat dry.
Storage – Store Korean Bean Sprouts Side Dish in an airtight container in the refrigerator for 3 days. The extra marinating time will add more flavor but the bean sprouts will continue to release moisture as they sit. You may find that they’re too soggy after a couple days. Serve cold and try to enjoy them within 3 days!
If you tried this Korean Bean Sprouts Side Dish or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Bean Sprouts Side Dish (VIDEO)
Ingredients
Bean Sprouts
- 1 lb bean sprouts, rinsed and cleaned
- 2 quarts water
- 1/2 tbsp salt
Dressing
- 1 scallion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp roasted sesame seeds
- 1/4 tsp sugar
- 1 tsp salt, to taste
Instructions
- Bring a pot of water to a boil and add salt. Blanch bean sprouts for 1-2 minutes, then remove and rinse under cold water to stop the cooking process.
- Dry the bean sprouts then add to a bowl and combine with scallion, garlic, sesame oil, sesame seeds, sugar, and salt. Mix until all the ingredients are combined and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Bean Sprout Side Dish recipe was originally published in May 2023, and updated in November 2025.
This is a delicious side dish (반찬 = Korean side dish). I’ve been trying lots of Korean dishes since I’ve been studying Korean for four years. I know you’re not Korean but you have so many recipes I’m eager to try. This one is the first I’ve made of yours and it’s so refreshing. I’ll make it often! Thank you!
– Susan
Thank you, Susan! I hope you give the other side dishes a try too! The spinach namul is my favorite!
This was SO GOOD! I used maybe 1/2 t of salt (my taste preference) and ate half of it in one sitting. Thanks for the recipe.
So glad you enjoyed it Steve! Thanks for the review 🙂