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Kongnamul Muchim (Bean Sprout Salad)
Simple Korean blanched bean sprout salad with sesame and garlic. Blanching the bean sprouts for just two minutes and cooling them immediately keeps their characteristic crunch instead of letting them go limp and waterlogged.
Total time
10 min
Prep
5 min
Cook
5 min
Difficulty
easy
Cuisine
Korean
veganvegetariangluten-free
Ingredients
400gsoybean sprouts
2 clovesgarlic, minced
2 tbspsoy sauce
2 tbspsesame oil
1 tspgochugaru
2 tsptoasted sesame seeds
2spring onions, sliced
Instructions
1
Blanch bean sprouts in boiling salted water 2 minutes. Drain and cool.
2
Mix with garlic, soy, sesame oil, gochugaru, sesame seeds and spring onions.
3
Toss well, taste and adjust seasoning.
4
Serve as a banchan side dish.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
70
Protein
0.9g
Fat
6.9g
Carbs
1.7g
Fiber
0.5g
Sodium
408mg
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★★★★★
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