Sukjunamul Korean Bean Sprout Cucumber Salad

Name: Sukjunamul Korean Bean Sprout Cucumber Salad
Yield: 4 servings
Ingredients: 15 ounces bean sprouts, drained (1 can); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 clove garlic, smashed; 1 green onion, minced; 1 cup cucumber, grated, skin on; 1 teaspoon sesame seeds; 1 tablespoon toasted sesame oil

8
Ingredients

9m
Prep Time

0m
Cook Time

9m
Ready In

Recipe: #42627

April 07, 2024

Categories: Salads, Vegetable Salad, Cucumber, Onions Korean, more

recipe by:
dienia b

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recipe by:
dienia b

Original is 4 servings

Metric US

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Ingredients

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15 ounces bean sprouts, drained (1 can)
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, smashed

1 green onion, minced
1 cup cucumber, grated, skin on
1 teaspoon sesame seeds
1 tablespoon toasted sesame oil

Nutritional

Serving Size: 1 (57.8 g)
Calories 151.7
Total Fat - 11 g
Saturated Fat - 4.9 g
Cholesterol - 22 mg
Sodium - 529.9 mg
Total Carbohydrate - 3.1 g
Dietary Fiber - 0.6 g
Sugars - 1.4 g
Protein - 10.6 g
Calcium - 283.9 mg
Iron - 0.5 mg
Vitamin C - 3.9 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

Mix all together and season to taste.

Tips

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