Soybean Sprout Salad

This recipe is a westernized version using soybean sprout salad, perfect for North Amerian dinner! You can add other vegetables and diced extra-firm tofu (cold) to the salad to customize it!

Prep Time : 2 min
Cook Time : 5 min
Total Time : 7 min


  • 1/4 package of PH Food's bean sprout, 1/4 carrots and 1/2 bell peppers and mixed veggie (sliced)

  • 1/3 package of PH Food's extra firm tofu - 3cm cube (optional)

  • 1/2 cup olive oil, 1 Tsp sugar, 1/4 cup balsamic vinegar
  • 2 Tsp mustard, 1/2 Tsp chopped walnuts

  1. Rinse and drain soybean sprouts and repeat.
  2. Bring a pot of water to boil. Immerse the bean sprouts in the boiling water for 4 to 5 minutes, then immerse in a bowl of cold water.
  3. Drain and set aside.
  4. In a large bowl, toss the mixed vegetable, tofu, bean sprouts, carrots, colourful bell pepper and walnuts.
  5. Toss them with 1/2 cup of salad dressing (mixture of oilve oil, sugar, balsamic vinegar and mustard)
  6. Serve immediately.

Spicy Soybean Sprout Salad

In almost every Korean dish, you will find more than 1 of side dishes. This is a traditional way of eating meals in Korea, and this way you can enjoy variety of dishes at the same time, with many different nutrients your body need! This soybean sprout side dish is tasty and healthy for everyone.

Prep Time : 5 min
Cook Time : 20 min
Total Time : 25 min
  • 1 package of PH Food’s organic soybean sprouts

  • 1 tbls Soy sauce

  • 1 tsp Salt

  • ½ tsp Sugar

  • 1 tsp Hot pepper flakes

  • 1 tbls Sesame oil and sesame seeds

  • Green onions

  • Clove minced garlic

  1. Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.

  2. Put the soybean sprouts into a pot.

  3. Add 2 teaspoons of salt and 1 cup of water. Close the lid.

  4. Bring to a boil over high heat, and boil for 15 minutes.

  5. Drain the cooked soybean sprouts and let them cool down.

  6. Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions, 1 tbls of soy sauce, 1 tsp of salt, ½ tsp of sugar, 1 tbls of sesame oil, and ½ to 1 tsp of hot pepper flakes.

  7. Mix it by hand.

  8. Transfer it onto a plate and sprinkle some roasted sesame seeds over top.

  9. If you want non-spicy version, just skip the hot pepper flakes in the recipe.

Spicy Soybean Sprout Soup

Soybean Sprout Soup is a popular Korean side dish soup – Kongnamul-Guk. It is not at all difficult to cook. With few simple ingredients, you can enjoy a bowl of fresh and light soup. If you are vegetarian/vegan, you can use dried kelps instead of beef stock – you need to add salt to taste in this case. Do not overcook the soybean sprout; it should have a crunchy texture.

Prep Time : 5 min
Cook Time : 40 min
Total Time : 45 min
  • 1 package of PH Food’s organic soybean sprouts

  • 5 ½ cups of low-sodium beef stock (can be substituted with dried-anchovy stock: to make, please see tips below)

  • ½ tsp hot pepper flakes (optional)

  • 1/2 onion

  • 2 cloves of garlic

  • 2 green onions

  • 1tsp sesame oil (optional)

  1. Rinse and drain a package of PH Food organic soybean sprouts a few times over. Pick out sprouts with brown/black beans.

  2. Put the soybean sprouts into a pot and add 5½ cups of beef stock (can be replaced with anchovy stock)

  3. Add 2 cloves of minced garlic, ½ tsp of hot pepper flakes.

  4. Close the lid and bring to a boil over medium heat for about 15 minutes.

  5. When the soup boils over, open the lid and stir the soup with a spoon (do not open the lid before it boils).

  6. Lower the heat and cook another 25 minutes.

  7. Add 2 chopped green onions and 1 tsp of sesame oil (optional).

  8. Add salt to taste.

  9. Turn off the heat and serve while hot.

    If you wish to use anchovi stock, which is more traditional recipe, here’s how:
    1. Put 5 ½ cups of water in to a pot. After removing the intestines (the black part of the belly) of the dried anchovies, add them to the water.

    2. Add one piece (about 2”X 2” square) of dried kelp (a kind of seaweed) – optional
    3. Heat the pot with medium heat for 10 munites.
    4. Add one teaspoon of soy sauce.
    5. Turn off the heat and remove the anchovis and the kelp.

    The anchovi stock is tasty and healthy. You can find the ingredients at a local Korean supermarket.
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