Wandercooks · by Wandercooks
Korean Bean Sprout Salad - Sukju Namul Muchim
NUTRITION · PER SERVING6M COOK
CAL 2%·PRO 2%
CARBS 1G15% OF CAL
2G FIBER0G OTHER0G TOTAL SUGAR
FAT 3G74% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, light bean sprout salad dressed with soy sauce and sesame oil. Ready in minutes, it pairs well with rice bowls and Korean mains like bibimbap.
sidekoreansalad🍲 stockpotdairy freeveganvegetarian
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups bean sprouts (100 g / 3.5 oz)
- 1 tsp salt
- ½ tbsp soy sauce
- ½ tbsp sesame oil
- 1 tsp garlic (chopped)
At a glance
PER SERVING · TIME 6M
CAL 2%·PRO 2%
CARBS 1G15% OF CAL
2G FIBER0G OTHER0G TOTAL SUGAR
FAT 3G74% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1m
- Cook
- 5m
- Sodium
- 693mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 9mg
- Calcium
- 7mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.