Korean-Style Crab Stick and Bean Sprout Salad with Tangy Mustard Dressing
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Whether you’re trying to cut down on grocery costs,
manage your diet, or simply need an easy side dish to serve with rice,
bean sprouts are an excellent choice!
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They’re affordable, versatile,
and surprisingly easy to turn into a variety of delicious dishes. ‼️
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Here are just a few ways to enjoy them:
- Classic Korean Seasoned Bean Sprouts
- Spicy Korean Bean Sprout Salad
- Crab Stick and Bean Sprout Salad
- Cucumber and Bean Sprout Salad
- Stir-Fried Bean Sprouts
- Korean Spicy Pork and Bean Sprout Stir-Fry
- Korean Beef and Bean Sprout Rice
- Korean Bean Sprout Bibimbap
- Korean Bean Sprout Soup with Rice
- Chilled Korean Bean Sprout Soup
- Korean Bean Sprout Salad with Mustard Dressing
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With just one simple ingredient,
you can create so many different dishes.
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That’s what makes bean sprouts such a kitchen staple! 🙂
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If you’re getting tired of the same old seasoned bean sprouts,
why not give them a refreshing twist today?
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Add some bright red imitation crab sticks, also known as crab sticks or surimi, and toss everything together in a tangy mustard dressing.
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Unlike the familiar, lightly seasoned Korean bean sprout side dish,
this version has a delightful balance of sweet, tangy, and zesty flavors.
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I’ll also share a milder seasoning option that the whole family,
including little ones, can enjoy. 💛
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▶ Watch the Recipe Video on YouTube Shorts
The video also features spicy Korean octopus stir-fry, this bean sprout salad, and two additional Korean vegetable side dishes.
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Korean Crab Stick & Bean Sprout Salad with Mustard Dressing
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Ingredients
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- 300 g bean sprouts (about one package)
- 3 imitation crab sticks
- 1 tbsp minced garlic
- 1 tbsp muscovado sugar or brown sugar
- 1 tbsp apple cider vinegar
- ½ tbsp salt
- 1 tsp mustard
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💗 Kid-Friendly Version
For a milder dressing that’s suitable for children:
- Omit the minced garlic and mustard.
- Season with muscovado sugar, apple cider vinegar, and salt only.
Adjust the seasoning to taste for a gentle balance of sweetness and tanginess.
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Instructions
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1. Clean the bean sprouts.
Remove any loose seed coats from the bean sprouts and rinse them thoroughly under running water.
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2. Boil the bean sprouts.
Bring a large pot of water to a boil. Add the bean sprouts and cook for about 5 minutes.
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3. Drain and cool.
Use a strainer to remove the bean sprouts from the water. Let them cool until they are no longer steaming heavily.
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4. Prepare the crab sticks.
Tear the imitation crab sticks into thin strips by hand, then cut them into shorter, bite-sized pieces.
Optional: If you prefer, briefly blanch the crab sticks in boiling water after cooking the bean sprouts, then drain well and let them cool before using.
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5. Season and toss.
Place the cooled bean sprouts in a large mixing bowl. Add the minced garlic, muscovado sugar, apple cider vinegar, salt, and mustard. Toss well to combine.
Add the crab sticks and gently mix everything together until evenly distributed.
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Serve and Enjoy!
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This refreshing Korean-style side dish is sweet, tangy, and delightfully zesty
— a lovely change from everyday seasoned bean sprouts.
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Serve it chilled or at room temperature alongside steamed rice and your favorite Korean dishes.
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A refreshing little side dish to help you enjoy even the hottest days of summer! 💛
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▶ Read the Full Recipe in Korean on Naver Blog
Making better choices for a better today than yesterday.
