I love experimenting with Korean banchan and my latest creation, Korean Spicy Bean Sprouts, is packed with flavor. I mixed 500g fresh mung bean sprouts, garlic, and Korean red pepper flakes with a touch of soy sauce and sesame oil, then finished with green onions and toasted sesame seeds for a lively kick.

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I’ve been experimenting in the kitchen lately and came up with this awesome Korean Spicy Bean Sprouts recipe that I just had to share. I was really excited when I saw how the 500g of fresh mung bean sprouts turned out after being quickly blanched in water with a tsp of salt.

When I tossed in 2 cloves of roughly minced garlic along with 1 to 2 tbsp of Korean red pepper flakes, everything just came together so nicely. I added a 1/2 tsp of sugar, a tbsp of soy sauce and a tbsp of sesame oil to amp up the flavor.

I finished off with 2 chopped green onions and 1 tsp of toasted sesame seeds. This dish brings out the lively flavors of spicy bean sprout salad and traditional Korean side dishes.

It is my favorite Korean food side dish and a must try if you love exploring different Korean banchan dishes.

Why I Like this Recipe

1. I really like this recipe because it’s super easy to whip up and doesn’t take long to prepare. I can make it in just a few minutes even when I’m in a rush.
2. I love how crunchy the mung bean sprouts stay, even after cooking, and the spicy kick from the Korean red pepper flakes makes it extra exciting to eat.
3. I appreciate how the flavors mix together perfectly – the garlic, soy sauce, and sesame oil create a savory taste that just works with rice or any main Korean dish.
4. I also like that i can adjust the spiciness to my liking, so every time i make it, it feels like it’s made just the way i want it.

Ingredients

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Fresh mung bean sprouts offer a crunchy texture with lots of fiber and protein for nourishment.
Garlic adds bold flavor and boostin antioxidants that really lift each bite.
Korean red pepper flakes bring a spicy kick and vibrant color that makes the dish pop.
Soy sauce gives a savory umami punch while balancing flavors with a salty hint.
Sesame oil contributes a nutty aroma and rich taste that ties everything together.
Green onions provide a fresh crunch and slight tang that lightens the dish.
Toasted sesame seeds add a subtle crunch and nut flavor as a finishing touch.
Salt enhances the blanching water and helps keep sprouts crunchy and healthy.
Sugar provides a hint of sweetness balancing the spice in every bite.

Ingredient Quantities

500g fresh mung bean sprouts

1 tsp salt (for the blanching water)

2 cloves garlic, roughly minced

1 to 2 tbsp Korean red pepper flakes (gochugaru) depending on how spicy you like it

1/2 tsp sugar

1 tbsp soy sauce

1 tbsp sesame oil

2 green onions, chopped

1 tsp toasted sesame seeds

How to Make this

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1. Rinse the mung bean sprouts really well and remove any that look bad.

2. Bring a pot of water to a boil with 1 tsp of salt, then toss in the sprouts and let ’em cook for about 2-3 minutes until they’re just starting to soften.

3. Drain the sprouts and rinse them quickly under cold water to stop the cooking process.

4. In a big bowl, mix together roughly minced garlic, 1 to 2 tbsp of Korean red pepper flakes (use more if you like it extra spicy), and 1/2 tsp sugar.

5. Stir in 1 tbsp soy sauce and 1 tbsp sesame oil into that garlic and spice mix.

6. Add the cooled bean sprouts into the bowl with the seasoning.

7. Toss in the chopped green onions and 1 tsp toasted sesame seeds.

8. Mix everything together really well so the spices coat all the sprouts evenly.

9. Let it sit for a few minutes to let the flavors blend, then serve this spicy bean sprouts dish with rice or your favorite Korean main dish.

Equipment Needed

1. A large pot to boil the water
2. A colander to rinse and drain the sprouts
3. A big mixing bowl for tossing all the seasonings and sprouts
4. A knife to roughly mince the garlic and chop the green onions
5. A cutting board to work on chopping ingredients
6. Measuring spoons to get the salt, sugar, soy sauce, sesame oil, and red pepper flakes just right
7. A spoon or spatula to mix everything together

FAQ

Q: How do I know when the bean sprouts are done?

A: The bean sprouts should still be crunchy and bright. Blanch them for just about 1 to 2 minutes, then rinse under cold water to stop the cooking process. If they get soggy, they lose that crisp bite.

Q: Can I adjust the spiciness of this dish?

A: Yep, you can totally adjust the spice level. Use 1 tbsp of gochugaru if you like it milder, or add 2 tbsp for extra heat. It's all about what you prefer.

Q: What does the garlic add to this recipe?

A: The garlic really amps up the flavor and aroma. It gives the dish a nice, savory kick that balances the spiciness and the nutty flavor of the sesame oil.

Q: Do I really need to rinse the sprouts after blanching?

A: Yes, rinsing under cold water is key. It stops the cooking process, ensuring your sprouts stay crunchy instead of turning mushy.

Q: How long can I keep leftovers?

A: Leftovers can be stored in an airtight container in the fridge for about 1 to 2 days. But honestly, they taste best when you eat them fresh.

Q: What if I don’t have toasted sesame seeds?

A: No worries, you can still make the dish. The toasted sesame seeds add a little extra nuttiness and crunch, but if you’re out, just skip them or substitute with another nutty seed like flaxseed if you have it.

Korean Spicy Bean Sprouts Recipe Substitutions and Variations

If you don’t have Korean red pepper flakes (gochugaru), you can mix equal parts cayenne pepper and smoked paprika. It may not be exact but it’ll still give you a nice kick.
Can’t find fresh garlic? Use about 1/4 tsp of garlic powder per clove instead. It won’t be as fresh, but it’ll do the trick.
If you’re low on sesame oil, you might use a drizzle of olive oil with a few drops of toasted sesame seeds to mimic some of that nutty flavor.
For toasted sesame seeds, black sesame seeds can work as a substitute. They give a slightly different look, but the taste is still pretty good.

Pro Tips

1. Make sure you don’t overcook the sprouts when blanching them because they can easily turn mushy which really ruins the texture, so keep a close eye on the timer.

2. When mixing the garlic and spice blend, give it a good stir so that every bit of the sprouts gets coated well, sometimes a few extra stirs can make a big difference.

3. If you’re someone who loves extra spicy food, try adding a little more gochugaru than the recipe suggests, but be careful because a little extra oil can make it too heavy.

4. Let the sprouts sit in the seasoning for a few minutes after mixing; this extra time helps them soak up the flavors more evenly, and trust me, it really brings out the taste.

5. For an extra crunch and a nutty hint, sprinkle a bit more toasted sesame seeds right before serving; it’s a simple hack that takes the dish to another level.