Korean Bean Sprout Salad, or Kongnamul Muchim (콩나물 무침), is a simple and refreshing banchan (side dish) made from lightly blanched soybean sprouts. It’s seasoned with sesame oil, garlic, and soy sauce, giving it a nutty, savory, and slightly salty flavor. Here’s an easy recipe for this popular Korean dish:
Kongnamul Muchim (Korean Bean Sprout Salad) Recipe
Ingredients:
- 300g (10 oz) soybean sprouts (kongnamul)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp sesame seeds (toasted)
- 2 green onions, finely chopped
- ½ tsp salt (for blanching water)
- ½ tsp Korean red pepper flakes (gochugaru, optional for heat)
Instructions:
- Prepare the bean sprouts:
- Rinse the soybean sprouts well under cold water, discarding any that look wilted.
- Blanch the bean sprouts:
- Bring a large pot of water to a boil and add ½ tsp of salt.
- Add the bean sprouts and blanch them for about 2-3 minutes. They should be tender but still slightly crunchy.
- Drain the sprouts and rinse them under cold water to stop the cooking process. Drain thoroughly and squeeze out any excess water gently.
- Season the bean sprouts:
- In a large mixing bowl, combine the minced garlic, soy sauce, sesame oil, and sesame seeds.
- Add the blanched bean sprouts and green onions to the bowl.
- Toss everything together gently, ensuring the sprouts are well-coated with the seasoning.
- Optional heat:
- For a bit of spice, sprinkle in the gochugaru (Korean red pepper flakes) and toss again.
- Taste and adjust:
- Taste and add more soy sauce or sesame oil if needed, according to your preference.
- Serve:
- Transfer the seasoned bean sprouts to a serving dish and garnish with a few more sesame seeds on top.
This light and flavorful salad is great as part of a Korean meal and pairs wonderfully with rice and other banchan dishes!