These Korean style bean sprouts are ready in FIVE minutes! It’s hard to believe that such a short ingredient list and even shorter prep time could result in such a tasty dish. But bean sprouts are a staple Korean side for good reason. Known as sookjuk namul, it is typically one of the sides served with Korean barbecue. I like to prepare my spicy version and have some on hand to top bibimbap, the Korean rice bowl, or other grain bowls. It’s also one of the easiest side dishes to prepare when you’re about to serve dinner and notice that you need a little something to round out the table.
This is a great recipe to have up your sleeve because it primarily uses pantry ingredients you already have on hand, like garlic and a neutral cooking oil. The sauce is made from gochujang, soy sauce, mirin, and toasted sesame oil. While both soybean and mung bean sprouts are both used in Korea, mung bean sprouts are easier to find in US markets. When selecting them look for nice, crisp bean sprouts. They should have a shiny white stalk, and a bright yellow tip. Avoid any that look droopy, brown, or soggy.
This is a super fast recipe. You will heat your pan, and swirl in the oil. The garlic gets briefly cooked, just until fragrant. Then add the bean sprouts and give them a stir. Pour in your sauce ingredients, cook for a minute, and you’re done! It’s helpful to have the sauce ingredients already measured out so you can quickly add it to the pan. We want the bean sprouts to cook very briefly so they stay crisp.
Quick veggie dishes will help you serve vegetables more often. Even when you’re short on time, you can find five minutes. I would suggest serving this as a set with another vegetable to add some variety to the meal. These are great served with my Funky Spicy Green Beans! Or try them as a side with my Chicken Teriyaki. If you make our Korean Style Bean Sprouts, we want to know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!Print
Super fast, super healthy veggie side dish! Crunchy and flavorful.
- 1 pound bean sprouts*
- 1 Tablespoon neutral oil
- 2 cloves garlic, minced
- 1 Tablespoon soy sauce
- 1 Tablespoon gochujang
- ¼ teaspoon white pepper
- 1 Tablespoon mirin
- 1 Tablespoon sesame oil
- 2 scallions, minced
- salt to taste
- Heat a pan over medium high heat.
- Add the oil and garlic and stir fry for 20 seconds.
- Stir in the sprouts and raise the heat to high.
- Add the sesame oil, soy sauce, mirin, gochujang, mirin, and pepper and stir fry, moving the contents of the pan constantly, for 1-2 mins.
- The bean sprouts should be crunchy and slightly wilted. Add scallions and toss. Taste for seasoning and add if needed. Bean sprouts exude a lot of water.
- Serve immediately.
You can use either soy or mung bean sprouts.