Korean Bean Sprouts

Korean bean sprout salad, also known as “Kongnamul Muchim,” is a delicious and healthy side dish that is easy to make and commonly found in Korean cuisine. Made with fresh bean sprouts, it is seasoned with sesame oil, garlic, and soy sauce, then topped with sesame seeds and green onions for added flavor and texture.

This dish is not only tasty but also packed with nutrients, as bean sprouts are a great source of protein, vitamins, and fiber. Whether enjoyed on its own or paired with other Korean dishes, Korean bean sprout salad is a refreshing and nutritious addition to any meal.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 12 minutes minutes

Small Plates

Asian

Servings: 2

Equipment

• strainer

Ingredients

• ½ lb. bean sprouts, blanched
• 1 Tbsp. toasted sesame oil
• 1 garlic clove, minced
• 1 Tbsp. scallions, chopped
• 1 tsp. sesame seeds, toasted
• 1 tsp. + ⅛ tsp. salt

Instructions 

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• Blanch the bean sprouts in boiling water with 1 tsp. of salt for 2 minutes.
• Drain bean sprouts and rinse with cold water.
• Pat the bean sprouts dry with paper towels and add them to a mixing bowl.
• Add sesame oil to the bean sprouts and toss.
• Add garlic, scallions, sesame seeds, and salt.
• Add a dash of soy sauce, toss, and serve or keep in the refrigerator for an hour.