Korean Bean Sprout Salad (Kongnamul Muchim)
A light and refreshing Korean bean sprout salad (콩나물무침) with nutty sesame flavor. Make it mild or spicy — perfect as a Korean side dish (banchan) served with rice, BBQ, or bibimbap.
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
NUTRITION FACTS
Serving Size: 1/2 cup Calories: 85 Total Fat: 5g (6% DV) Saturated Fat: 0.8g (4% DV) Cholesterol: 0mg (0% DV) Sodium: 210mg (9% DV) Total Carbohydrates: 5g (2% DV) Dietary Fiber: 2g (7% DV) Sugars: 1g Protein: 5g (10% DV) Vitamin A: 2% DV Vitamin C: 8% DV Calcium: 4% DV Iron: 6% DV
*Nutrition information is estimated and may vary based on specific ingredients used.*