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Prep Time
5 mins
Total Time
25 mins
3 cups (750 mL)


1 pkg
bean sprouts
350 g
green onions, minced
1 tbsp
sesame oil
15 mL
2 tsp
fish sauce or soy sauce
10 mL
clove garlic, minced
3/4 tsp
4 mL
1/4 tsp
cayenne pepper
1 mL
pinch of pepper


Step 1

Cook bean sprouts in large pot of boiling salted water 5 min., or until tender. Drain and rinse under cold water. Drain well.

Step 2

In bowl, mix bean sprouts, green onions, sesame oil, fish sauce, garlic, paprika, cayenne and pepper. Let stand 10 min. before serving. (Make-ahead: Cover and refrigerate up to 2 days.)


For a non-spicy version, omit the cayenne pepper.
Bean sprouts have a short shelf life when raw. For peak freshness, buy them the day you plan on using them.
If you’re serving this dish to vegetarians, swap in the soy sauce for the fish sauce.
This makes 8 servings as part of a banchan or appetizer trio, alongside Fresh Cucumber Kimchi and Korean-Style Potato Salad.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
3 g
3 g
3 g
120 mg
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