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- ✔Shinchang Authentic Korean Canned Soybean Sprouts - Kongnamul 400g€4.30
- ✔Chungjeongone Naturally Fermented Korean Red Pepper Paste with Vinegar - Sunchang Cho Gochujang 300g€3.89
- ✔Sempio Naturally Fermented Korean Dark Soy Sauce - Jin Ganjang S 860ml€5.49
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신창 콩나물 통조림 400g
×1 - ↳ Sinchang Canned Bean Sprouts 400g — already prepped and cooked, so you can toss them straight from the can as your main vegetable.
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청정원 순창 초고추장 300g
×1 - ↳ Chungjungone Sunchang Chogochujang 300g — a balanced sweet-and-sour sauce, so you don't need to mix vinegar and sugar yourself.
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샘표 진간장 S 860ml
×1 - ↳ Sempio Jin Soy Sauce S 860ml — the base soy sauce that adds the savory depth and seasoning the chili sauce alone can't.
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1 spring onion
cebolleta -
2 cloves garlic
ajo -
Sesame oil
aceite de sésamo -
Sesame seeds
semillas de sésamo -
A little sugar (optional)
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A little sesame oil (optional)
Open the Sinchang canned bean sprouts and pour them into a strainer, draining the can liquid completely. This is essential to remove the canned brine smell.
Rinse the sprouts under cold water two or three times, then shake off the water. If water remains, the salad turns bland, so drain thoroughly.
Pour 500ml of water into a pot and bring it to a boil over high heat. Since canned sprouts blanch quickly, have it at a rolling boil.
Add the sprouts to the boiling water and blanch for just 30 seconds. They're already cooked, so don't exceed 30 seconds or they'll go mushy.
Immediately drain in a strainer and cool quickly under cold water. This is the key to keeping that crisp texture.
Squeeze the sprouts firmly with both hands to remove as much water as possible. Too much water and the seasoning won't cling.
Thinly slice 1 spring onion and finely mince 2 cloves of garlic.
In a large bowl, add the sprouts, 2 tbsp Chungjungone Sunchang chogochujang, and 1 tsp Sempio Jin soy sauce. The chili sauce is the main flavor and soy sauce is just for savoriness, so use only a little.
Add the minced garlic, sliced spring onion, and a little sugar to taste. The chili sauce is already sweet, so taste and adjust.
Gently toss with your hands or chopsticks, top to bottom. Don't knead hard or the sprouts will snap — mix gently.
Finish with 1 tsp sesame oil and a sprinkle of sesame seeds. Add sesame oil last so its aroma stays alive.
Taste and adjust: add a few drops of soy sauce if bland, or more chili sauce if flat.
It's too spicy — can I make it milder?
Reduce the chili sauce and add a bit more sugar and vinegar to soften the heat. For kids, start with just 1 tbsp of chili sauce.
How many servings is this?
It serves 2 as a side dish, and can be split into 3–4 servings alongside rice.
How long does it keep?
Store in an airtight container in the fridge for 2–3 days. Water may release over time, so gently squeeze before eating.
Can I use something other than bean sprouts?
Cucumber, water dropwort, or blanched mung bean sprouts work well with the same chili-sauce dressing.
What kitchen tools do I need?
A pot, a strainer, a large bowl, and chopsticks are enough. No special tools required.
Can beginners or kids make it?
The only heat step is a 30-second blanch, so beginners find it easy. Kids can help with the tossing step.