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Korean Bean Sprout Salad (Kongnamul Muchim)

Korean Bean Sprout Salad (Kongnamul Muchim)

Korean Bean Sprout Salad, known as Kongnamul Muchim, is a delightful and nutritious side dish that adds a burst of freshness to any meal. This easy-to-make salad features tender yet crisp bean sprouts seasoned with garlic, soy sauce, and sesame oil, delivering a satisfying crunch and rich umami flavor. Perfect for busy weeknights or festive gatherings, it can be prepared in under 10 minutes using simple ingredients you likely already have at home. Enjoy it alongside grilled meats, rice bowls, or as part of a Korean BBQ spread to elevate your dining experience.

  • Total Time: 10 minutes
  • Yield: Serves approximately 4 people 1x

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
  • Fresh parsley for garnish

Instructions

  1. Boil the bean sprouts in salted water for 1–2 minutes until tender yet crispy. Strain and pat dry.
  2. In a mixing bowl, combine chopped green onion, minced garlic, soy sauce, sugar, toasted sesame seeds, and sesame oil. Mix well.
  3. Add the strained bean sprouts to the seasoning mixture and gently toss until evenly coated. Serve cold or at room temperature.
  • Author: Natalia
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 90
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Use fresh bean sprouts for the best texture. Adjust seasoning according to taste; feel free to add chili peppers for extra heat. Allow the salad to chill before serving for enhanced flavors.