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

Korean Bean Sprout Salad (Kongnamul Muchim)

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Bean sprout salad is one of the many healthy Korean side dishes (banchan) made with soybean sprouts. Known as kongnamul muchim, this easy side dish 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.
Course Side Dish
Cuisine Korean
Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword banchan, bean sprout, soybean sprouts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 48
Author Holly Ford

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.

Nutrition

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