Korean bean sprout salad, or kongnamul muchim, is an addictive, savory Koreanside dish made with soybeans seasoned with garlic, soy sauce, sugar, and sesame oil. This easy Korean bean sprout recipe is really easy to make in under 10 minutes! It’s the perfect recipe to make in advance and to add tasty vegetables to your meal.
Korean bean sprout salad or kongnamul muchim is a popular Korean banchan or side dish made with crisp and nutty soybean sprouts. There is a similar dish made with mung bean sprouts which is called sukju namul muchim. There is also a popular spicy variation where gochugaru is added for the extra kick.
The soybean sprouts are blanched and then seasoned with garlic, soy sauce, sesame oil, sugar, salt, green onion, and toasted sesame seeds. They are typically served chilled alongside a variety of other banchans.
Ingredients
You can find all the ingredients for this Korean side dish recipe at your local Korean grocery store.
Bean Sprouts: I used soybean sprouts but you can also use mung bean sprouts.
Salt: a dash of salt seasons the soybean sprouts when blanched and in the seasoning sauce.
Green Onion: chopped green onion adds aromatic flavor.
Garlic: is the main aromatic that adds a punchy flavor to the sauce.
Soy Sauce: soy sauce adds a savory salty seasoning.
Sugar: a pinch of sugar balances out the salty savory flavors.
Toasted Sesame Seeds: crush the toasted sesame seeds for added nuttiness.
Sesame oil: sesame oil adds a savory umami nuttiness.
Substitutions and Additions
Substitutions
Mung Bean Sprouts: you can alternatively use mung bean sprouts instead.
Tamari: instead of regular soy sauce you can use tamari for a gluten-free alternative.
Additions
Gochugaru: for a spicy bean sprout salad add a teaspoon of gochugaru into the seasoning mixture.
Fish sauce: for added umami savory flavor, add 1/2 teaspoon of fish sauce.
Instructions
Here are the step-by-step instructions on how to make this Korean bean sprout salad recipe.
Bring water and salt in a pot to a boil over medium-high heat. Add the rinsed soybean cover and cook for 1-2 minutes. Then strain and gently pat dry.
In a large bowl, add the chopped green onion, minced garlic, soy sauce, salt, black pepper, toasted sesame seeds, and sesame oil. Mix until the sugar and salt have dissolved.
Add the strained bean sprouts and mix. Serve the Korean bean sprout salad cold and enjoy!
Expert Tips
Use fresh bean sprouts! Make sure to use fresh bean sprouts that are still white and do not have any brown discoloration or odd smells.
Blanch the sprouts until the desired texture. The bean sprouts cook quickly, so taste the bean sprout after 1 minute to see if you’d like to continue cooking for a softer texture.
Dry the bean sprouts before seasoning. Make sure to shake all the excess water from the bean sprouts and lightly pat dry with a paper towel before seasoning to prevent from diluting the flavor.
Storage Instructions
You can store this Korean bean sprout side dish in the refrigerator in an airtight container for up to 1 week.
Reheat: this Korean banchan can be served cold so you do not need to reheat. Or you can microwave the bean sprouts covered until warm.
FAQ
How do you serve Korean bean sprout salad?
This Korean bean sprout salad is best served cold with a Korean entree with rice and other side dishes. See below for pairing suggestions.
Can I make these bean sprouts spicy?
Yes! To make spicy bean sprouts add 1 teaspoon of gochugaru into the seasoning.
Are soybean sprouts healthy?
Yes! Soybean sprouts are a good source of plant protein and contain essential amino acids, antioxidants, and vitamins. Combined with only a minimal amount of seasoning and a quick blanching process, this Korean bean sprout recipe is quite healthy.
Pairing Suggestions
This Korean banchan is super versatile and pairs well with savory Korean dishes. The following recommendations would go great with this side dish.
Boil the sprouts. Bring water and salt in a pot to a boil over medium-high heat. Add the rinsed soybean cover and cook for 1-2 minutes or until your desired softness. Then strain and gently pat dry.
Combine seasoning. In a large bowl, add the chopped green onion, minced garlic, soy sauce, salt, black pepper, toasted sesame seeds, and sesame oil. Mix until combined and the sugar and salt have dissolved.
Combine and serve. Add the strained bean sprouts and mix until evenly coated. Serve the Korean bean sprout salad cold and enjoy!
Notes
See the Expert tips section above for more guidance.
Rate & Review What did you think of this recipe?