My Korean Kitchen · by Sue Pressey★ 5.0 (22)
Korean Style Seasoned Mung Bean Sprouts Salad
NUTRITION · PER SERVING12M COOK
CAL 3%·PRO 6%
CARBS 6G36% OF CAL
2G FIBER4G SUGAR0G OTHER
FAT 4G58% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Korean side dish of blanched mung bean sprouts tossed with sesame oil, garlic, and sesame seeds. Refreshing and lightly nutty.
sidekoreansalad🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 350 g mung bean sprouts ((0.8 pounds))
- 1 tsp fine sea salt (, to add to the water)
- 6 cups water (, to boil)
- 1 tsp green onion ((scallion), finely chopped )
- 1/2 tsp minced garlic
- 1/2 tsp fine sea salt (, you can adjust the amount of salt per your requirement)
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
At a glance
PER SERVING · TIME 12M
CAL 3%·PRO 6%
CARBS 6G36% OF CAL
2G FIBER4G SUGAR0G OTHER
FAT 4G58% OF CAL
1G 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
- 2m
- Cook
- 10m
- Sodium
- 905mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 30mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 905MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.