Description
Korean Bean Sprout Salad, known as Kongnamul Muchim, is a refreshing and simple side dish made with crisp bean sprouts seasoned with garlic, green onion, sesame oil, and toasted sesame seeds. This light and flavorful salad is a staple in Korean cuisine, perfect to complement any meal.
Ingredients
Scale
Bean Sprouts
- 1 pound bean sprouts, rinsed and drained
- 1/2 tablespoon salt (for boiling water)
Seasoning
- 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
Instructions
- Boil the sprouts: Bring a pot of water with 1/2 tablespoon salt to a boil over medium-high heat. Add the rinsed bean sprouts and cook for 1-2 minutes until tender but still crisp. Drain the sprouts and gently pat dry to remove excess water.
- Combine seasoning: In a large bowl, mix chopped green onion, minced garlic, soy sauce, 1/2 teaspoon salt, sugar, crushed toasted sesame seeds, and sesame oil until well combined and the sugar and salt have dissolved.
- Combine and serve: Add the drained bean sprouts to the bowl with the seasoning mixture. Toss everything together until the bean sprouts are evenly coated. Serve the Korean bean sprout salad cold and enjoy as a refreshing side dish.
Notes
- For extra flavor, you can add a pinch of crushed red pepper flakes for a mild kick.
- Make sure to pat the bean sprouts dry thoroughly after boiling to avoid watery salad.
- This salad tastes best when served chilled, so refrigerate for 15-30 minutes before serving if desired.
- Use fresh bean sprouts for the best texture and flavor.
- Adjust salt and soy sauce according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Keywords: Korean Bean Sprout Salad, Kongnamul Muchim, Korean side dish, bean sprouts recipe, easy Korean salad, sesame bean sprouts
