Name: Korean Bean Sprout Salad (Kongnamul Muchim) Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Korean
Ingredients: 1 pound bean sprouts, rinsed and drained; 1/2 tablespoon salt (for boiling water); 1 stalk green onion, chopped; 2 cloves garlic, finely minced; 1/2 tablespoon soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 tablespoon toasted sesame seeds, crushed; 1 tablespoon sesame oil

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Introduction

Korean Bean Sprout Salad, or Kongnamul Muchim, is a simple and refreshing side dish packed with crunchy texture and savory flavors. This light salad is quick to prepare and complements many Korean meals perfectly.

A white scalloped plate holds a mound of lightly cooked bean sprouts which are white and yellow with some soft, thin roots visible. The bean sprouts are topped with bright green chopped scallions and a sprinkle of small, light brown sesame seeds. In the background, there are white bowls, one filled with more green scallions, all placed on a white marbled surface. The arrangement looks fresh and simple, with soft natural lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound bean sprouts (rinsed and drained)
1/2 tablespoon salt (for boiling)

1 stalk green onion (chopped)
2 cloves garlic (finely minced)

1/2 tablespoon soy sauce
1/2 teaspoon sugar

1/2 teaspoon salt (for seasoning)
1/2 tablespoon toasted sesame seeds (crushed)
1 tablespoon sesame oil

Instructions

Step 1: Bring water and 1/2 tablespoon salt to a boil in a pot over medium-high heat. Add the rinsed bean sprouts and cook for 1-2 minutes until slightly softened. Drain and gently pat dry.
Step 2: In a large bowl, combine the chopped green onion, minced garlic, soy sauce, 1/2 teaspoon salt, sugar, crushed toasted sesame seeds, and sesame oil. Stir until the sugar and salt dissolve.
Step 3: Add the drained bean sprouts to the bowl and toss gently until evenly coated with the seasoning. Serve chilled for the best flavor.

Tips & Variations

For an extra kick, add a pinch of red pepper flakes or a small amount of gochugaru (Korean chili powder).
Use fresh bean sprouts and avoid overcooking to keep the crunchy texture.
Toast sesame seeds lightly before crushing to enhance their nutty flavor.

Storage

Store the bean sprout salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh but can be gently reheated or served cold straight from the fridge.

How to Serve

A clear round bowl filled with one layer of lightly cooked soybean sprouts, showing thin, slightly transparent white stems with small yellow tips scattered throughout, mixed with tiny bits of green herbs and sesame seeds. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bean sprouts for this recipe?

Fresh bean sprouts are recommended for the best texture and flavor, but you can use frozen ones if thawed and well-drained. Avoid cooking them too long to prevent sogginess.

Is this salad served hot or cold?

Kongnamul Muchim is traditionally served cold or at room temperature as a refreshing side dish.