This Korean-style bean sprout salad is a crunchy, spicy, salty side dish that pairs perfectly with a plain bowl of rice. Vegan, gluten-free, and 7 ingredients!
Add bean sprouts to a bowl. Sort through and discard any rotten sprouts. Rinse with water and drain.
Bring a pot of water to boil. Add bean sprouts and cook for 2 minutes. Drain and rinse under cold water to prevent further cooking.
Mix together remaining ingredients in a large bowl.
Take a handful of bean sprouts and squeeze out excess water. Place bean sprouts into the bowl with the other ingredients. Repeat with the rest of the bean sprouts.
Mix bean sprouts and seasonings together until well combined. Serve immediately or store in the fridge.
Notes
Gochugaru: In place of gochugaru you can add 1/4 - 1/2 tsp ground black pepper, depending on how spicy you want it.