Korean Bean Sprout Salad

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:

  1. Prepare the bean sprouts:
    • Rinse the soybean sprouts well under cold water, discarding any that look wilted.
  2. 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.
  3. 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.
  4. Optional heat:
    • For a bit of spice, sprinkle in the gochugaru (Korean red pepper flakes) and toss again.
  5. Taste and adjust:
    • Taste and add more soy sauce or sesame oil if needed, according to your preference.
  6. 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!

Leave a Comment