Bean Sprout Bulgur Seaweed Salad
Bulgur wheat brings a plump, nutty chew that pairs naturally with blanched bean sprouts, creating a hearty Korean grain salad with satisfying bite. The dressing - soy sauce, apple vinegar, sesame oil, and minced garlic - mirrors the classic Korean namul seasoning profile, tying grain and vegetable together seamlessly. Julienned carrot adds sweetness and color, while sliced scallion sharpens the finish with a mild onion bite. Roasted seaweed flakes are folded in just before serving to preserve their crunch; their oceanic saltiness plays off the earthy grain in a combination that is distinctly Korean.
Adjust Servings
Instructions
- 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.
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