Bean sprout salad made with soybean sprouts, known as kongnamul muchim, is one of the many healthy Korean side dishes (banchan). It can be prepared in just 10 minutes and features a crunchy texture and nutty flavor, making it the perfect accompaniment to any Korean or Asian meal.

Bean sprout salad made with Korean soybean sprouts in 10 minutes.

Kongnamul muchim (콩나물 무침) is the name of this bean sprout salad in Korean and is considered the most popular Korean side dish. It is even known as the “national side dish of Korea (gukmin banchan, 국민반찬)” because it is consumed at least once a week in every household.

While there are several versions of bean sprout side dishes in Korean cuisine, this one is made with soybean sprouts. For a different twist on bean sprouts, you can try my mung bean spouts salad made with spinach.

In fact, some people even grow their own soybean sprouts at home for convenience. Regardless of how you obtain them, soybean sprouts are an inexpensive and delicious ingredient. The Korean people never tire of making this dish with soybean sprouts.

Health Benefits of Bean Sprouts

Bean sprouts, including soybean sprouts, are a nutritious ingredient commonly used in Asian cuisine. They’re a good source of essential vitamins, minerals, and antioxidants that promote health, such as vitamins A, C, and K, folate, and potassium.

Bean sprouts are low in calories, high in fiber, and contain no cholesterol, making them ideal for weight management and digestive health. Additionally, they may help regulate blood sugar levels, boost immune function, and provide protection against chronic diseases like cancer, heart disease, and diabetes.

Soybean sprouts used for making Korean bean sprout salad.

Soybean Sprouts

Soybean sprouts are a popular ingredient in Korean cuisine, known for their crunchy texture and nutty flavor. While they can be eaten raw, they are commonly cooked in Korea.

There are two main types of Korean soybean sprout salad: a mild nutty soybean sprout recipe and a spicy version that adds Korean chili flakes to the salad. If you’re looking for a bit of heat, you can check out my spicy soybean sprout salad recipe.

Whether you prefer mild or spicy, this bean sprout salad is easy to make and incredibly delicious. It’s also a great base for making Bibimbap, a Korean rice bowl with vegetables.

Recipe Tips and Advice

To remove or not to remove the tail part of soybean sprouts?

It is a very personal choice. While some Korean cooking purists may recommend it to create a more visually appealing salad, most people don’t bother with the extra step. Personally, I don’t remove the tails either.

Use very little water to cook

Commonly, soybean sprouts are cooked in a pot of boiling water, but this method may cause the loss of both nutritional value and flavor.

To prevent this, I recommended using only a small amount of water, around 4 tablespoons, when cooking soybean sprouts. This is because the sprouts release moisture during cooking, and this natural liquid is sufficient to cook them.

By using minimal water, you can retain the sprouts’ nutritional value and enhance their natural flavor.

Do not rinse after cooking the sprouts

Unlike in other cuisines, we don’t rinse cooked bean sprouts in Korean cuisine. To ensure optimal flavor and texture, it’s important not to overcook the sprouts.

The retained heat in the sprouts will continue to cook them further, so it’s best to remove them from heat just before they’re fully cooked. Simply drain them after cooking. This way, the sprouts will maintain their natural flavor and texture.

Korean bean sprout salad garnished with sesame seeds.

Ingredients List

  • Soybean sprouts with or without the tail part
  • Garlic, finely minced for added flavor
  • Green onion, which adds a savory touch
  • Sesame oil, which provides a nutty aroma and fragrance
  • Toasted sesame seeds, always use toasted for the best flavor
  • Korean soup soy sauce, which is different from regular soy sauce
  • Salt, as needed to enhance the taste
  • Water, only 4 tablespoons are necessary

How to make bean sprout salad (kongnamul muchim)

A little cup of water is pouring over soybean sprouts in a pan.

Step 1. Add little water

Put sprouts in a pot and pour in 4 tablespoon of water.

Bean sprouts are cooking in a pan covered with a lid.

Step 2. Steam

Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.

A kitchen tong is tossing cooked bean sprouts in a pot.

Step 3. Toss in a pot

Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.

Cooked soybean sprouts are put in a bowl with green onion and other seasonings.

Step 4. Season

Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes. Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soup soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt.

Bean sprout side dish is hand tossed to mix with the seasoning.

Step 5. Hand toss to mix

Toss the salad with your hand or using kitchen tongs to mix well. Taste the salad and add more salt if needed.

Korean Dishes to Serve With

The Kongnamul muchim is a versatile and delicious accompaniment to many popular Korean dishes, such as:

Storage Tips

To store Kongnamul side dish, either serve it at room temperature or chill it in the refrigerator until ready to serve. The salad keeps in the fridge for up to 1 week, making it a convenient dish to prepare ahead of time.

Korean style bean sprout salad made with soybean sprouts.

5 Must-Try Korean Side Dishes

If you try this Korean bean sprout side dish recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers, too.

Soybean sprouts are served as a side dish on the napkin.

Korean Bean Sprout Salad (Kongnamul Muchim)

Servings: 6 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Bean sprout salad made with soybean sprouts is one of the many healthy Korean side dishes (banchan) and can be prepared in just 10 minutes. With its crunchy texture and nutty flavor, it's the perfect accompaniment to any Korean or Asian meal.
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Ingredients

Instructions 

  • Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.
  • Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.
  • Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.
  • Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
  • Taste the salad and add more salt if needed. Serve at room temperature or chilled.
Cuisine: Korean
Course: Side Dish
Author: Holly Ford
Web Story: https://www.beyondkimchee.com/web-stories/korean-bean-sprout-side-dish-salad/
Calories: 48kcal, Carbohydrates: 4g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 116mg, Potassium: 102mg, Fiber: 1g, Sugar: 2g, Vitamin A: 32IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg
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