A quick Korean-style side of blanched spinach and bean sprouts, carrot, and cucumber tossed in a savory doenjang, sesame oil, and garlic dressing. Ready in 25 minutes.

Prep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings: 4 servingsDifficulty: Easy

Jump to

This Korean vegetable salad is light and refreshing, pairing crisp spring vegetables with the deep, savory flavor of doenjang (Korean fermented soybean paste). It is quick, simple, and a great everyday Korean side dish.

Ingredients

  • 200 g (7 oz) spinach
  • 150 g (5 oz) bean sprouts
  • 1 carrot, cut into thin matchsticks
  • 2 small cucumbers, thinly sliced
  • 2 tablespoons doenjang (Korean soybean paste; white miso works in a pinch)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 garlic clove, minced

Instructions

  1. Blanch the spinach and bean sprouts separately in boiling water for 1 to 2 minutes, then plunge into cold water, drain, and squeeze out excess moisture.
  2. In a large bowl, stir together the doenjang, sesame oil, soy sauce, and garlic until smooth.
  3. Add the blanched spinach and bean sprouts, carrot, and cucumber to the dressing and toss until everything is well coated.
  4. Sprinkle with the sesame seeds, give it one more toss, and serve.

Tips

  • Adjust the dressing ratios to taste; add a little more sesame oil for richness or soy sauce for saltiness.
  • Use the freshest seasonal vegetables you can find for the best crunch.

Nutrition Information

Calories: 120 per serving | Protein: 6 g | Carbs: 15 g | Fat: 5 g

HealthyKoreanSide dishVegetarianspring

Updated · Prefer us on Google