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Korean Soybean Sprout Salad Calories
Light Korean side dish with fiber and plant protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
100 g of Korean Soybean Sprout Salad has 62 calories. It contains 5.5 g of carbs, 4.4 g of protein, 2.8 g of fat and 2.2 g of fiber. Its 0.2 mg of Copper covers 18% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Korean Soybean Sprout Salad Nutrition Facts
Selected: 100 g
62
KCAL / 100G
Carbs
5.5g
· 2% DV
Protein
4.4g
· 9% DV
Fat
2.8g
· 4% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 27% · Fat 39%
Korean Soybean Sprout Salad nutrition facts table · 100 g
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 62 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.38 g | 2% |
| Trans fat | 0 g | |
| Sodium | 330 mg | 14% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 2.2 g | 8% |
| Protein | 4.4 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Korean Soybean Sprout Salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 50 kcal |
| 1 tablespoon (small) | 15 g | 9 kcal |
| 2 tablespoon (medium) | 30 g | 19 kcal |
| ½ cup (small) | 50 g | 31 kcal |
| 100 g | 100 g | 62 kcal |
| 1 cup (chopped) | 100 g | 62 kcal |
| 1 serving (large) | 150 g | 93 kcal |
| 1 pack (large) | 200 g | 124 kcal |
Calculated from 62 calories per 100 g.
Frequently Asked Questions About Korean Soybean Sprout Salad
How do you make Korean Soybean Sprout Salad?
Korean Soybean Sprout Salad is made by briefly boiling soybean sprouts, draining them, then tossing them with garlic, sesame oil, salt, and scallions. Sesame seeds or Korean chili flakes are common optional additions.
What is Korean Soybean Sprout Salad called in Korean?
Korean Soybean Sprout Salad is usually called kongnamul muchim in Korean. Kongnamul means soybean sprouts, and muchim refers to a seasoned, mixed side dish; it is commonly served as one of several banchan.
Are the sprouts in Korean Soybean Sprout Salad cooked?
Yes, the sprouts in Korean Soybean Sprout Salad are usually briefly boiled before seasoning. A short cooking time softens them while keeping some crunch; boiling them too long can make the salad limp.
Can you eat Korean Soybean Sprout Salad raw?
Korean Soybean Sprout Salad is traditionally made with cooked, not raw, soybean sprouts. Raw sprouts can carry harmful bacteria, so boiling the sprouts thoroughly is a safer way to prepare this dish.
Is Korean Soybean Sprout Salad made with soybean sprouts or mung bean sprouts?
Korean Soybean Sprout Salad is made with soybean sprouts, not mung bean sprouts. Soybean sprouts have larger yellow heads and a fuller texture, while the thin, pale mung bean sprouts often used in stir-fries are different.
Why are Korean Soybean Sprout Salad sprouts blanched and rinsed in cold water?
Korean Soybean Sprout Salad sprouts are blanched to cook them quickly, then rinsed in cold water to stop the cooking and preserve a firmer bite. Drain them well before adding the seasoning so the salad is not watery.
What do you serve with Korean Soybean Sprout Salad?
Korean Soybean Sprout Salad is served as a banchan alongside rice and Korean mains such as bulgogi or bibimbap. Its mild, savory flavor also balances spicy dishes, and it can be mixed directly into a bibimbap bowl.
How long does Korean Soybean Sprout Salad last in the fridge?
Korean Soybean Sprout Salad keeps for about three days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and use a clean utensil when serving to help it stay fresh.
Is Korean Soybean Sprout Salad spicy?
Korean Soybean Sprout Salad is not necessarily spicy; many versions are seasoned with garlic, sesame oil, and salt without chili. Recipes that include gochugaru or fresh chili have a noticeable heat.
Can Korean Soybean Sprout Salad be made ahead?
Yes, Korean Soybean Sprout Salad can be prepared ahead and refrigerated until serving. Drain the cooked sprouts thoroughly before seasoning; for the freshest flavor and texture, add the scallions just before serving.
Korean Soybean Sprout Salad Vitamins & Minerals
Vitamins
Vitamin K
20µg · 17% DV
Folate
62µg · 16% DV
B1
0.11mg · 9% DV
Vitamin C
8.2mg · 9% DV
Minerals
Copper
0.16mg · 18% DV
Sodium
330mg · 14% DV
Manganese
0.32mg · 14% DV
Phosphorus
83mg · 12% DV
Potassium ⭐
185mg · 5% DV
Korean Soybean Sprout Salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Korean Soybean Sprout Salad
To burn the 62 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Korean Soybean Sprout Salad?
Korean soybean sprout salad is a Korean side dish made by briefly blanching soybean sprouts, then seasoning them—often with garlic, scallions and sesame oil. In Korea it is commonly served as a small banchan alongside a meal, rather than as a main course.
The sprouts stay juicy with a gentle crunch, while sesame oil and garlic give the salad its savoury, nutty character. It pairs naturally with rice and other Korean dishes, and can also be added to bibimbap. For English-speaking readers, it makes an easy vegetable side for a weeknight meal or a spread of shared dishes. It is light yet contributes fibre and plant protein; use a little less oil and add vinegar or citrus if you prefer a fresher, lighter dressing.
How Nutritious Is Korean Soybean Sprout Salad?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Korean Soybean Sprout Salad Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Korean Soybean Sprout Salad Contain Allergens?
Contains these allergens:
Which Diets Is Korean Soybean Sprout Salad Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Korean Soybean Sprout Salad Fat Profile
SATURATED
0.38g
MONOUNSATURATED
1.12g
POLYUNSATURATED
0.86g
Omega 6:3 ratio 20.5:1
Above the ideal 4:1 (20.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.