Recipe Highlights
A few bags of bean sprouts are always in my weekly grocery haul, but I almost always have leftovers. This bean sprout salad is how I use up any extra sprouts. It’s quick, cost-effective, and a great way to bring color, crunch, and nutrients to the table. When my kids were young, I always added a scoop to their bento lunch boxes.
Here’s why I keep coming back to this recipe:
- Leftovers hold up in the refrigerator
- Blanch, toss, and serve in minutes
- Savory flavor and crunchy texture, warm or chilled
Looking for more vegetable side dishes? Try my Japanese Spinach Salad with Sesame Dressing, Yamitsuki Cabbage, and Japanese Simmered Kabocha recipes next!
What is Bean Sprout Salad?
Bean sprout salad is called moyashi no namuru (もやしのナムル) in Japanese. The dish originated in Korea, where it is called sukju namul muchim (숙주나물무침). Namul refers to blanched vegetables seasoned while warm. We enjoy many Korean side dishes like this in Japan.
Key Ingredients
- Bean sprouts
- Green onion/scallion
- Seasoning – garlic, sesame oil, soy sauce, kosher salt, sesame seeds (optional)
Find the printable recipe with measurements below.
How to Make Bean Sprout Salad
- Mix seasonings and boil water. Combine all seasonings in a small bowl. Start with less salt, adding more to taste later. Bring water to a boil.
- Prep the sprouts and garnishes. Thinly slice the green onion. Optionally, grind the sesame seeds. Wash the bean sprouts, trimming the roots.
- Blanch the bean sprouts. Rinse and drain the sprouts under cold water. Cook them for 1 to 1½ minutes until tender-crisp.
- Drain and season. Drain the sprouts in a colander, then pat dry. While hot, toss with the seasonings, adjusting as needed.
- Serve. Finish with green onion and sesame seeds. Serve chilled or at room temperature.
Make Ahead Tips
- Blanch and chill – On hot summer days, I chill this salad for a few hours or overnight for a refreshing side dish.
- Make a large batch – Doubling this recipe will cover multiple days’ worth of sides.
Storage Tips
To store: Refrigerate leftovers in an airtight container for up to 4 days. I do not recommend freezing or reheating since the bean sprouts will lose their crunch.
Variations
Feel free to mix and match based on what you have on hand.
- Leave the roots on. When I’m short on time, I skip trimming the roots. They’re edible and nutritious, so the salad still delivers the same crunch.
- Use other vegetables. Experiment by dressing any seasonal vegetables you have on hand.
What to Serve with Bean Sprout Salad
Enjoy this bean sprout salad as part of a complete meal. Here are my favorite main dishes:
- Honey Soy Chicken – Tender chicken coated in a sweet, sticky glaze pairs well with the crisp sprouts.
- Steak Garlic Rice – The light crunch cuts through the buttery, smoky steak garlic rice.
- Bulgogi (Korean Grilled Beef) – Fresh bean sprout salad is a no-brainer next to this Korean BBQ staple.
- Garlic Miso Chicken Wings – These rich, savory baked wings balance the chilled, garlicky sprouts.
FAQ
Can I make this Japanese bean sprout salad without sesame seeds?
Yes. The sesame seeds are optional here. Garlic and toasted sesame oil pack plenty of flavor on their own.
Are bean sprouts and mung bean sprouts the same?
Yes, they are the same vegetable under different labels. In Japan, roughly 90% of sprouts sold as moyashi (もやし) are mung bean sprouts, with thick juicy stems and small heads. The other common type are soybean sprouts (daizu moyashi, 大豆もやし). These have a large yellow bean head, more crunch, and a nutty flavor.
How many servings does this bean sprouts recipe make?
One bag makes three side-dish servings. I double the recipe when I want enough for meal prep.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Bean Sprout Salad
To Prepare the Ingredients
To Cook the Bean Sprouts
Rinse the bean sprouts under cold water and drain well. Add them to the boiling water.
Cook for 1–1½ minutes until tender-crisp and slightly translucent. Strain through a colander, shake off excess liquid, and drain well.
To Serve
- Add the sliced green onion and ground or whole sesame seeds. Toss to combine.Serve chilled or at room temperature.
- Add heat. Stir in gochugaru (Korean chili flakes) or shichimi togarashi (Japanese seven-spice blend) for a spicy kick. Follow my Spicy Bean Sprout Salad recipe to learn more.
- Add spinach. Blanched spinach doubles the volume and adds color. Read my Spinach Namul and Bean Sprout Namul recipe.
- Leave the roots on. When I’m short on time, I skip the trimming. The roots are edible and nutritious, so the salad still delivers the same crunch.
- Use other vegetables. Experiment by dressing any seasonal vegetables you in your kitchen.
Calories: 131kcal, Carbohydrates: 10g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Sodium: 389mg, Potassium: 231mg, Fiber: 3g, Sugar: 5g, Vitamin A: 87IU, Vitamin C: 18mg, Calcium: 63mg, Iron: 2mg
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Editor’s Note: The post was originally published on Jan 23, 2011. It was updated with new step-by-step images on May 28, 2024, and republished with more helpful tips on August 26, 2026.
