Description
Korean Bean Sprout Salad, or Kongnamul Muchim, is a vibrant and crunchy side dish that can be whipped up in just 7 minutes! This delightful salad features crispy bean sprouts tossed in a savory mix of garlic, sesame oil, and soy sauce. Perfectly versatile, it complements grilled meats, rice dishes, or can stand alone as a refreshing appetizer. With its bold flavors and nutritious profile, this easy Korean recipe is ideal for any meal—from casual weeknight dinners to festive gatherings.
Ingredients
Scale
- 1 pound fresh bean sprouts
- 1 stalk green onion (chopped)
- 2 cloves garlic (minced)
- ½ tablespoon soy sauce
- ½ tablespoon toasted sesame oil
- ½ tablespoon sugar
- Salt to taste
- Crushed toasted sesame seeds for garnish
Instructions
- Boil water with salt in a pot. Add the rinsed bean sprouts and cook for 1-2 minutes until tender but still crunchy. Strain and pat dry.
- In a large bowl, combine chopped green onion, minced garlic, soy sauce, sugar, remaining salt, crushed sesame seeds, and sesame oil. Mix until well combined.
- Add the strained bean sprouts to the seasoning mixture and toss gently until evenly coated.
- Serve cold for a refreshing side dish.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg