Korean Bean Sprout Salad (Kongnamul Muchim)
A refreshing and crunchy Korean bean sprout salad tossed in a nutty sesame dressing, perfect as a side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups bean sprouts
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic (minced)
- 1 teaspoon sesame seeds
- Salt to taste
- Green onions for garnish
Instructions
- Rinse the bean sprouts under cold water to remove any dirt.
- Blanch them in boiling water for 2-3 minutes, then drain and rinse with cold water.
- Combine sesame oil, soy sauce, rice vinegar, and garlic in a bowl and whisk together.
- Toss the drained bean sprouts with the dressing gently.
- Sprinkle sesame seeds over the top and season with salt.
- Add sliced green onions for garnish before serving.
Notes
For extra flavor, drizzle a little more sesame oil before serving. This salad can also be served warm if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Korean salad, bean sprout salad, vegan side dish, healthy salad