Make this Korean Bean Sprout Salad (Kongnamul Muchim) — a refreshing, healthy, and easy Korean side dish bursting with nutty sesame flavor and light seasoning. Enjoy both the mild version for a delicate taste or the spicy version with a hint of gochugaru (Korean red pepper flakes). Perfect as a side dish (banchan) for Korean BBQ, rice bowls, or bibimbap!
Kongnamul (콩나물) means soybean sprouts, and muchim (무침) means “seasoned” or “mixed.” This traditional banchan dates back centuries, as soybeans were a staple in Korean households for making tofu, doenjang (soybean paste), and sprouts. Bean sprouts symbolize health and simplicity in Korean cuisine — often served daily because they’re affordable, nutritious, and complement spicy dishes like Kimchi Jjigae or Bulgogi. This salad can be served warm, room temperature, or chilled, making it a versatile side dish year-round.
Course
Side dish
Cuisine
Korean recipe (Banchan, side dish from Korea)
Why This Recipe Is So Good
Kongnamul Muchim is one of Korea’s most beloved banchan because it’s light, crisp, flavorful, and incredibly simple to prepare. The bean sprouts maintain their crunch while absorbing the nutty sesame oil and savory seasoning. It’s a 5-ingredient, 10-minute recipe that adds freshness and texture to any Korean meal.
INGREDIENTS FOR KOREAN BEAN SPROUT SALAD (MILD VERSION)
- Soybean sprouts: Fresh kongnamul gives the best texture and nutty flavor.
- Sesame oil: Adds richness and signature Korean aroma.
- Garlic: Minced for subtle depth and umami.
- Green onion: Finely chopped for freshness.
- Salt: Brings out natural sweetness of sprouts.
- Toasted sesame seeds: For garnish and nutty crunch.
INGREDIENTS FOR SPICY KOREAN BEAN SPROUT SALAD (SPICY VERSION)
- Soybean sprouts: The base of the dish.
- Gochugaru (Korean red pepper flakes): Adds color and heat.
- Soy sauce: Provides savory depth.
- Garlic: Minced for robust flavor.
- Sesame oil: Balances spice with nutty smoothness.
- Green onion: For a fresh bite.
- Salt: Enhances overall flavor.
- Sesame seeds: Lightly toasted for garnish.
HOW TO MAKE KOREAN BEAN SPROUT SALAD (KONGNAMUL MUCHIM)
- Rinse and prepare sprouts: Wash soybean sprouts thoroughly under cold water and remove any brown roots if desired.
- Blanch sprouts: Bring a pot of water to a boil. Add the sprouts and blanch for 3–4 minutes. Drain immediately and rinse under cold water to stop cooking.
- Squeeze out water: Gently squeeze the sprouts to remove excess moisture.
- Season:
- For mild version: Mix bean sprouts with sesame oil, minced garlic, salt, and green onion. Toss gently.
- For spicy version: Combine bean sprouts with soy sauce, gochugaru, garlic, sesame oil, and green onion. Mix evenly.
- Taste and adjust: Add more salt or sesame oil if desired.
- Garnish: Sprinkle sesame seeds on top before serving.
Serve immediately or chill in the refrigerator for 15–20 minutes before serving for a crisp, refreshing flavor.
Korean Bean Sprout Salad (Kongnamul Muchim)
Ingredients
For the Mild Version:
- 1 lb 450 g soybean sprouts
- 1 tsp minced garlic
- 1 tbsp sesame oil
- 1 green onion finely chopped
- ½ tsp salt
- 1 tsp toasted sesame seeds
For the Spicy Version:
- 1 lb 450 g soybean sprouts
- 1 tsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochugaru Korean red pepper flakes
- 1 green onion finely chopped
- ½ tsp salt
- 1 tsp toasted sesame seeds
Instructions
- Rinse soybean sprouts well and remove brown roots if preferred.
- Bring a pot of water to a boil. Blanch sprouts for 3–4 minutes, then drain and rinse under cold water.
- Squeeze out excess water.
- In a large bowl, mix all seasoning ingredients depending on the version you’re making.
- Toss the sprouts until evenly coated.
- Adjust seasoning to taste and garnish with sesame seeds.
- Serve immediately or chill before serving.
Notes
RECIPE TIPS
- Crunchy texture: Don’t overcook the bean sprouts — they should stay crisp and slightly firm.
- Make-ahead: Store in an airtight container in the fridge for up to 3 days.
- Vegan-friendly: Naturally vegan — no substitutions needed.
- Gluten-free option: Use tamari or gluten-free soy sauce in the spicy version.
- Low-calorie tip: Reduce sesame oil slightly for a lighter version.
SERVING IDEAS
Serve with:
- Korean BBQ (Samgyeopsal or Bulgogi)
- Kimchi Fried Rice
- Bibimbap
- Japchae
- Korean Tofu Stew (Sundubu Jjigae)
Or as a refreshing banchan in a Korean meal set!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
