Korean Bean Sprout Salad (Kongnamul Muchim)
Crunchy, healthy and delicious Korean bean sprout salad is a flavorful side dish that can be easily made in under 10-minutes!
Servings 4 servings
Calories 78kcal
Equipment
Ingredients
- 1 pound bean sprouts rinsed and drained
- ½ tablespoon salt
Seasoning
- 1 stalk green onion chopped
- 2 cloves garlic finely minced
- ½ tablespoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ tablespoon toasted sesame seeds crushed
- 1 tablespoon sesame oil
Instructions
- 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.
Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1315mg | Potassium: 193mg | Fiber: 2g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg