SaladsMedium

Kongnamul Bulgur Salad (Bean Sprout Bulgur Seaweed Salad)

A 2-serving bean sprout grain salad with auto-scaling for easy meal planning.

Prep 15minCook 12min2 servings

bean sprout saladbulgur saladseaweed saladkorean grain saladmeal prep for twoauto scaling recipe

Ingredients (2 servings)

1
Rinse bulgur, cook with double water on low heat for 10 minutes, then steam off heat and cool.
2
Blanch bean sprouts for 2 minutes, shock in cold water, and squeeze out excess moisture.
3
Julienne carrot and finely slice scallion.
4
Whisk soy sauce, vinegar, sesame oil, and minced garlic into a dressing.
5
Combine bulgur, sprouts, carrot, and scallion, then toss evenly with dressing.
6
Add seaweed flakes right before serving and toss briefly.

Drain sprouts thoroughly so the salad does not taste diluted.

Add seaweed last to keep its crisp texture.

Calories

286

kcal

Protein

Carbs

Fat

Original

2servings

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Target

servings

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