Kongnamul Muchim (Bean Sprout Salad)

Name: Kongnamul Muchim (Bean Sprout Salad)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g soybean sprouts; 2 cloves garlic, minced; 2 tbsp soy sauce; 2 tbsp sesame oil; 1 tsp gochugaru; 2 tsp toasted sesame seeds; 2 spring onions, sliced

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

Blanch bean sprouts in boiling salted water 2 minutes. Drain and cool.

Mix with garlic, soy, sesame oil, gochugaru, sesame seeds and spring onions.

Toss well, taste and adjust seasoning.

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

Protein

0.9g

Fat

6.9g

Carbs

1.7g

Fiber

0.5g

Sodium

408mg

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