Korean Bean Sprout Salad (Kongnamul Muchim)
Korean Bean Sprout Salad (Kongnamul Muchim) is a vibrant and refreshing side dish that adds a delightful crunch and zesty flavor to any meal. Perfectly suited for family dinners or potlucks, this salad is not only quick to prepare but also packed with nutritious ingredients. With its combination of tender bean sprouts, aromatic garlic, and nutty sesame oil, it creates an unforgettable taste experience in under 10 minutes. This versatile dish pairs wonderfully with grilled meats or can be enjoyed as part of a colorful bibimbap bowl. Embrace the bold flavors and healthy benefits of this easy-to-make Korean salad that will impress your guests and elevate your dining experience.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Ingredients
Scale
- 1 pound bean sprouts (rinsed and drained)
- 1/2 tablespoon salt
- 1 stalk green onion (chopped)
- 2 cloves garlic (finely minced)
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 tablespoon toasted sesame seeds (crushed)
- 1 tablespoon sesame oil
Instructions
- Boil water with salt in a pot over medium-high heat. Add rinsed bean sprouts and cook for 1-2 minutes until desired softness. Strain and pat dry.
- In a mixing bowl, combine chopped green onion, minced garlic, soy sauce, sugar, crushed sesame seeds, and sesame oil. Mix well until dissolved.
- Add the strained bean sprouts to the seasoning mixture and toss gently until evenly coated.
- Serve cold for a refreshing side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 72
- Sugar: 1g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg