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Korean-Style Sprouted Soybean Salad

A powerhouse of protein in a single salad—you've got to try it! This delicious Korean-style sprouted soybean salad is a real boon for your health, packed with healthy fats, vitamins, and protein. For a strong immune system, work some sprouted soybeans into your diet!

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Sprouted soy salad in Korean
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 8 g
Fats 54 % 20 g
Carbohydrates 24 % 9 g
236 kcal
GI: 100 / 0 / 0
  • Boil the soybean sprouts in boiling water for about 3–4 minutes. It's really important not to overcook the soybeans so the sprouts stay crisp. Once they're done, drain them in a colander so all the water runs off. Peel the onion, chop it finely, and sauté it in vegetable oil until soft. In a deep bowl, combine the boiled soybean sprouts with the sautéed onion, add the bell pepper cut into small strips, press in the garlic, and pour in the soy sauce. Season with salt and pepper to taste and mix. This salad is meant to be spicy, but adjust it to your own taste. Enjoy—and stay healthy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sprouted soy - 141  kcal/100g

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