Korean Spicy Bean Sprouts Recipe

I was thrilled to create my take on Korean Spicy Bean Sprouts bursting with vibrant flavors. Fresh mung bean sprouts mingle with garlic, scallions, and a mix of gochugaru and gochujang to form a delicious Korean banchan that pairs perfectly with rice. I’m eager to share this dish with you.

I recently discovered this amazing Korean Spicy Bean Sprouts recipe and I just had to share it with you. When I first made it I was surprised at how quick and easy it came together.

I love tossing in 500g of fresh mung bean sprouts with minced garlic and chopped scallions. The mixture of gochugaru and gochujang provides an irresistible kick that pairs perfectly with soy sauce, a touch of sugar, and salt to really bring out the flavor.

A drizzle of sesame oil and a sprinkle of toasted sesame seeds finish it off perfectly. This recipe has become one of my favorite spicy sides, and I’ve even experimented with variations that lean into other Asian influences like Thai flavors.

It’s a fun twist on traditional Korean banchan dishes that goes great with rice or any comforting main dish. Enjoy discovering this hidden gem in your kitchen!

Why I Like this Recipe

1. I really love how simple this recipe is. It doesn’t take forever to prep and mix everything so I can have a tasty side dish ready super fast.

2. I dig the spicy kick of the garlic, gochugaru, and gochujang. The flavors really hit different and make my taste buds go wild every time I eat it.

3. I like the crunchy texture of the bean sprouts and that little extra crunch from the toasted sesame seeds. It makes every bite more fun and unique.

4. I also appreciate how versatile it is. I can have it with rice or any Korean main dish and it always makes my meal feel complete.

Ingredients

• Crunchy mung bean sprouts deliver protein, fibre, vitamins and a light fresh crunch.
• Minced garlic gives a bold taste and naturally supports your immune system.
• Chopped scallions add a mild onion flavor with crisp, refreshing texture.
• Gochugaru, red chili flakes, brings a delightful heat and smoky punch.
• Gochujang, a fermented chili paste, offers a rich sweet and spicy tang.
• Soy sauce provides a salty umami balance that ties all flavors together.
• Slight sugar sweetness helps mellow the spice and intensify the taste.
• A pinch of salt enhances all seasonings and rounds out the dish.
• Nutty sesame oil infuses an aromatic finish and subtle depth of flavor.
• Toasted sesame seeds add an extra nutty crunch and inviting aroma.

Ingredient Quantities

• 500g mung bean sprouts
• 3 garlic cloves, minced
• 2 scallions, chopped into 1-inch pieces
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds (for garnish)

How to Make this

1. Rinse the mung bean sprouts under cold water and drain them well.

2. In a big bowl, mix the minced garlic, chopped scallions, gochugaru, gochujang, soy sauce, sugar, and salt.

3. Pour in the sesame oil into the bowl with the seasonings and stir it all together.

4. Add the bean sprouts to the bowl and mix everything well, making sure the sprouts are coated evenly.

5. Let the sprouts marinate for about 15 minutes so they soak up all the spicy flavors.

6. Taste and adjust the salt if needed because everyone’s taste buds are different.

7. Serve the spicy bean sprouts as a side dish to rice or your favorite Korean main dish.

8. Sprinkle toasted sesame seeds on top for an extra nutty taste.

9. Enjoy it right away or chill it in the fridge for a cooler crunch.

10. Store leftovers in an airtight container and use them within a couple of days.

Equipment Needed

1. A colander to rinse and drain the mung bean sprouts
2. A large mixing bowl to combine all the ingredients
3. A sharp knife to mince the garlic and chop the scallions
4. A cutting board to safely cut the garlic and scallions
5. Measuring spoons to measure out the gochugaru, gochujang, soy sauce, sugar, salt, and sesame oil
6. A stirring utensil to mix the ingredients well
7. A serving bowl or plate to dish out the spicy bean sprouts
8. An airtight container for storing any leftovers

Hope this helps you simply put everything together.

FAQ

Korean Spicy Bean Sprouts Recipe Substitutions and Variations

• Instead of gochugaru, you could try mixing paprika with a pinch of cayenne pepper to give it some heat
• If you dont have gochujang, blend some sriracha with a little miso paste and a splash of sugar to get a similar kick
• For soy sauce, tamari or coconut aminos works really well especially if you need a gluten-free option
• If you’re low on sesame oil, a light nut oil stirred with a few extra toasted sesame seeds can do the trick
• And if you cant find toasted sesame seeds, a handful of crushed peanuts can add that nutty crunch

Pro Tips

1. Make sure to rinse and drain the sprouts real good so that excess water doesn’t water down the flavors; if there’s too much water, the seasoning wont stick as well so pat them dry with a paper towel.
2. Toast the sesame seeds in a dry pan for a couple minutes before sprinkling them on top as it really brings out their nutty flavor and add a nice crunch to the dish.
3. Let the bean sprouts marinate for around 15 minutes then give it a quick taste, and dont get scared to add a pinch more salt if you feel like its needed.
4. If you like a cooler crunch, pop the finished dish in the fridge for a bit, but just make sure you dont leave it too long cause the sprouts can get too soggy over time.