Easy Korean Bean Sprout Salad (Kongnamul Muchim) – Light, Healthy and Flavorful Banchan
This Korean Bean Sprout Salad is a light, refreshing side dish made with tender bean sprouts, gochugaru, sesame oil and a hint of salt. it is simple to prepare, healthy and pairs perfectly with any Korean meal or BBQ.
My Approach
This classic Korean side dish comes together with just a few simple steps, focusing on gentle cooking and clean flavors. I personally avoid soybean sprouts even though in my opinion they taste better. They can affect hormone levels. Specifically, they may pose a health risk for people with undiagnosed hypothyroidism. If I can find organic soybean sprouts, I'll use them. Otherwise, I stick with mung bean sprouts.
Blanch the bean sprouts
Quickly cook the mung bean sprouts in salted boiling water just until tender but still slightly crisp.
Drain and steam-dry
Drain immediately and let the residual heat evaporate excess moisture. This keeps the salad light and not watery.
Season while warm
Toss the sprouts with garlic, soy sauce, sesame oil, and sesame seeds while they are still warm so they absorb flavor evenly.
Korean Bean Sprout Salad is a quick and easy Korean side dish, that is light, healthy, and packed with flavor. This refreshing salad pairs perfectly with Korean BBQ, rice bowls, or any Korean meal. Perfect for busy weeknights or as a part of a banchan spread, it is ready in just minutes.
- 3 cups bean sprouts
- 1 tsp gochugaru or korean chili flakes
- 2 tbs sesame oil
- 2 green onions
- 1 tsp 1.5 salt
- 2 tsp sesame seeds
- 1 Blanch the bean sprouts
Bring a pot of water to a boil. Add the bean sprouts and cook for about 4-5 minutes until just tender but still crisp.
- 2
Drain and coolImmediately drain the sprouts and rinse under cold water to stop cooking. Let them drain well.
- 3
Combine sprouts and seasoningAdd gochugaru, chopped green onion, salt and sesame oil to the sprouts. Omit gochugaru if you prefer a mild, non spicy flavor.
- 4
Finish with sesame seedsSsprinkle toasted sesame seeds on top for extra flavor and crunch.
NoteDo not overcook the bean sprouts. Blanch just until tender. Overcooking makes them limp and releases excess water.
Drain well. Let the sprouts steam dry for a minute after draining to prevent a watery salad.
Best enjoyed fresh. While it can be refrigerated for up to one day, the texture is best the day it is made.
Koran bean sprout salad, Kongnamul Muchim recipe, Korean sprouts ssalad, Korean banchan recipe, Easy Korean side dish - 2