Viral Dense Bean Salad Recipe – Korean BBQ Style.
Colorful.
Healthy.
Viral?
Look, it’s not every day that an overtly veg-friendly recipe goes viral on TikTok, but dense vegan salad recipes are making all the rounds on social media, and I had to partake! And for good reason: thought to be kicked off by the TikTok creator Violet Witchel (aka, dense bean salad girl), this nutritious dense bean salad is packed with plant-based protein, is an excellent source of fiber, and fantastic for meal prep. It’s not hard to see why so many have hopped on the dense bean salad trend, and I will be no exception! But of course, I had to add my “Korean twist” to this viral TikTok recipe–hence, the Korean BBQ dressing!
So, without further ado, let’s get into it!
Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂
What Is Dense Bean Salad?
As you may have picked up, a dense bean salad is a salad made up primarily of beans. Why the word “dense” in front of it? In this case, the word “dense” refers to “nutritionally dense,” because of the lean protein and fiber in the dish. The word dense could also refer to the fact that unlike the traditional salad, these dense bean salads typically do not include leafy greens, which makes the dish not only great for gut health, but texturally dense.
The dense bean salad recipes going viral on TikTok usually contain garbanzo beans, white beans, black beans, cucumber, red bell pepper, red onion, fresh herbs, some kind of cheese (e.g., feta cheese) and a dressing made of olive oil and lemon juice or balsamic vinegar. I’ve also seen versions including kalamata olives or green olives (which I love), as well as cherry tomatoes or grape tomatoes. As you can see, this is an inherently veg-friendly recipe (though some versions include deli meat).
The idea here is really to throw some of your favorite ingredients into a large bowl and call it a salad! At least that’s the way I thought of it, which is why this dense bean salad will be a Korean BBQ dense bean salad. Because Korean BBQ is truly one of my favorite things in the world and there’s no reason we can’t make that vegan!
Key Ingredients and Notes on Substitutions for Korean BBQ Dense Bean Salad.
As you’ll see, this Korean BBQ dense bean salad is composed of fairly simple ingredients, most of which you can source from any good grocery store. There are a couple exceptions (though, to be honest, I’ve seen all of these at even Western grocery stores), so let’s go through some of the key ingredients specifically:
Korean BBQ Sauce/Marinade.
As you might have guessed from the name of this recipe, this Korean BBQ dense bean salad includes Korean BBQ sauce or marinade (the labels can say either–they’re usually the same thing). Now of course, if you have some of my homemade Korean BBQ sauce on hand, you’re in luck! You can cross that off from the grocery list! But otherwise, you can usually find Korean BBQ marinade/sauce even at Western style grocery stores these days.
Keep in mind, however, that store-bought Korean BBQ sauce is rarely gluten-free. You can, of course, make my recipe gluten-free by using gluten-free soy sauce. You can also order gluten-free Korean BBQ sauce online. If you can’t get your hands on Korean BBQ sauce, you can also use Teriyaki sauce (which has a similar flavor profile and texture), though you would have to call this salad a Teriyaki dense bean salad instead!
Ssamjang.
Ssamjang refers to the paste you put in your lettuce wrap together with your morsel of Korean BBQ’d protein when you go to your favorite Korean BBQ joint. It’s a mix of gochujang and doenjang and ganjang (all the jangs!) and it carries a very pungent, savory flavor. It’s designed to cut through the rich fattiness of the meat. Here, I think it does a great job of doing the same thing with the “denseness” of the beans! 🙂
You can find ssamjang at some Western style grocery stores, but usually, you’ll have to head over to at least an Asian market, if not a Korean grocery store. You can, of course, also purchase it online. Note that some versions contain peanuts and/or fish sauce, so be sure to check the labels! Moreover, I haven’t yet been able to find a gluten-free version, so check out the substitutions in the next paragraph in case you’re gluten-intolerant.
For substitutions, you can substitute gochujang and/or doenjang (or a mix of both). Hopefully, by now, you’re familiar with the gluten-free versions of both of these (gochujang and doenjang).
The Beans.
In thinking of the type of bean I wanted represented, I honestly just went with what I like:
- Black beans
- White beans
- Red kidney beans
Truth be told, if they had cannellini beans, I would have gone with those. If you like pinto beans, use those! If you like green beans, add those! I used canned beans for this dense bean salad recipe, but you can, of course, use homemade cooked beans. If you are using canned beans like me, though, make sure to give them a good rinse, to prevent having an overly-soggy dense bean salad.
Shiitake Mushrooms.
Shiitake mushrooms are a big part of braised Korean BBQ short ribs, and therefore, I’m including them in this Korean BBQ dense bean salad! I like to slice them up really thinly and then dry roast them, which gives them a great chewy texture. If you don’t have or like shiitake mushrooms, you can, of course, substitute with whatever mushroom you like. I do think mushrooms add a great earthiness to this salad that pairs so well with the tartness of the Korean BBQ dressing and the denseness of the beans.
Vegetables.
I know this is called a dense bean salad, but this recipe packs a ton of fresh vegetables, too! In addition to the beans, I include:
- Cucumber
- Red bell pepper
- Red onion
- Scallion greens
In terms of substitutions, focus on things that replicate the texture and flavor. For example, if you don’t like cucumber, go with zucchini. If you can’t stand red bell pepper, use a sweet pepper or, if you want a spicy kick, finely diced jalapeno! If you don’t like red onions, use a sweet onion. If you hate scallion greens, use chives.
Rice.
Ok, what’s a Korean meal without rice? Not a Korean meal (unless they’re noodles)! I wanted to provide extra texture and crunchiness to this dense bean salad and decided this would be the perfect opportunity to incorporate another viral craze–crispy rice salad! And man, did it work out AMAZING!! Just take some cooked rice (day old, preferably), coat it with some extra virgin olive oil, and bake it in the oven for about 12 minutes and you got yourself the perfect crispy addition to this dense bean salad!
Pine Nuts.
If you’ve had Korean braised short ribs, then you know that pine nuts are usually thrown into the mix. I thought they would be a lovely homage in this dense bean salad and I even included a tablespoon in the dressing (to make it a little creamy and rich). If you don’t like or have pine nuts, you can substitute with sunflower seeds, peanuts, walnuts, or cashews.
Rice Vinegar.
There’s usually a bit of rice vinegar (or other acid) already in the Korean BBQ marinade or sauce, but I like to thin out the sauce with a little extra rice vinegar to make it more of a dressing consistency. If you don’t have rice vinegar, feel free to use whatever vinegar you have on hand or even a squeeze of lemon juice.
Step-by-Step Instructions for Making KOrean BBQ Dense Bean SAlad Recipe.
Preheat your oven to 450° F. In a small bowl, mix together extra virgin olive oil and rice, using your hands, until the rice kernels are evenly coated. Spread the rice on a baking sheet, declumping as much as possible. Spread the sliced shiitake mushrooms and black beans on separate baking sheets, making sure not to crowd the sheets (I ended up using 3 baking sheets, in total, but you may have bigger baking sheets than I do!). Sprinkle each of the trays with salt and black pepper.
Bake the beans and mushrooms for about 10 minutes (until the beans start bursting and the shiitake mushrooms start browning). The rice will require a bit more time to crisp–roughly 12 to 15 minutes, depending on how well you declumped them–they will be golden brown.
Blend the Korean BBQ sauce, ssamjang, rice vinegar, 1 tablespoon of pine nuts, sesame oil, and black pepper until smooth. Set aside until salad is assembled.
Add the roasted black beans, red kidney beans, white beans, roasted mushrooms, cucumbers, bell pepper, red onion, scallion greens, crispy rice, and remaining pine nuts. Pour the dressing (reserving a couple tablespoons) and toss the contents until well-combined and evenly coated. Taste and add additional dressing, as necessary. Season with black pepper and sprinkle with toasted sesame seeds.
Frequently Asked Questions.
Can you make this Korean BBQ dense bean salad gluten-free?
In order to make this Korean BBQ dense bean salad gluten-free, you will need to use gluten-free Korean BBQ sauce and a gluten-free substitute for ssamjang. Check out the Key Ingredients and Substitutions section above for recommendations.
Is dense bean salad good for you?
Yes! Chock full of plant protein and tons of fiber, but with zero cholesterol, dense bean salad is a great option for those paying attention to heart health and the avoidance of chronic illnesses.
How do I store leftovers of my dense bean salad?
Leftovers of your dense bean salad should be placed in an airtight container and stored in the refrigerator. Your salad should be good for up to 3 days, before things start getting mushy.
Do I need to use vegan steak for this jjajangmyeon recipe?
Nope! You can substitute with tofu or shiitake mushrooms!
Want More Great Salads?
I got you. Check out the following:
Recipe Card.
Korean BBQ Dense Bean Salad.
Ingredients
- 1/2 cup cooked white rice (preferably day old)
- 1 tbsp extra virgin olive oil
- 1 1/2 cup black beans
- 1 cup shiitake mushrooms (sliced)
- 1 tsp sea salt
- 2 tsp black pepper
- 1/2 cup Korean BBQ sauce
- 2 tbsp ssamjang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 cup pine nuts (toasted or raw are fine)
- 1 1/2 cup kidney beans
- 1 1/2 cup white beans
- 1 1/2 cup cucumber (diced)
- 1/2 cup red onion (small diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup scallion greens (chopped)
- 1 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 450° F. In a small bowl, mix together extra virgin olive oil and rice, using your hands, until the rice kernels are evenly coated. Spread the rice on a baking sheet, declumping as much as possible. Spread the sliced shiitake mushrooms and black beans on separate baking sheets, making sure not to crowd the sheets (I ended up using 3 baking sheets, in total, but you may have bigger baking sheets than I do!). Sprinkle each of the trays with salt and black pepper.Bake the beans and mushrooms for about 10 minutes (until the beans start bursting and the shiitake mushrooms start browning). The rice will require a bit more time to crisp–roughly 12 to 15 minutes, depending on how well you declumped them–they will be golden brown.
- Blend the Korean BBQ sauce, ssamjang, rice vinegar, 1 tablespoon of pine nuts, sesame oil, and black pepper until smooth. Set aside until salad is assembled.
- Add the roasted black beans, red kidney beans, white beans, roasted mushrooms, cucumbers, bell pepper, red onion, scallion greens, crispy rice, and remaining pine nuts to a large bowl. Pour the dressing (reserving a couple tablespoons) and toss the contents until well-combined and evenly coated. Taste and add additional dressing, as necessary. Season with black pepper and sprinkle with toasted sesame seeds.
Notes
- Make sure to check out the Key Ingredients and Substitutions section before inquiring about substitutions! 🙂
- Make sure to chop your veggies so they are roughly the same size as the beans. This will provide for a better mouthfeel for your dense bean salad.
- If you prefer to have crispy mushrooms over chewy ones, drizzle them with a little olive oil instead of dry roasting them.
- I like to “pre-dress” my salad with a portion of my dressing to make sure not to overdress my salad (a mistake I’ve made often).
Nutrition
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