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–+ servings
Korean Bean Sprout Salad

Crispy Korean Bean Sprout Salad You’ll Crave Again and Again

Korean Bean Sprout Salad (Kongnamul Muchim) is a quick, nutritious, and refreshing dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 2 minutes
Chilling Time 10 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Fresh soybean sprouts
  • 1 teaspoon Salt Adjust to taste
  • 2 stalks Green onion, chopped Can substitute with chives
  • 2 cloves Garlic, minced Or garlic powder
For the Dressing
  • 3 tablespoons Soy sauce Use tamari for gluten-free
  • 1 teaspoon Sugar Can substitute with honey or maple syrup
  • 2 tablespoons Toasted sesame seeds White or black
  • 1 tablespoon Sesame oil Light version for mild taste
Optional Spicy Kick
  • 1 teaspoon Gochugaru Korean chili powder

Equipment

  • Large pot
  • Colander
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water; add rinsed bean sprouts and cook for 1-2 minutes until tender but still crispy. Strain and towel dry.
  2. In a bowl, combine chopped green onion, minced garlic, soy sauce, sugar, salt, toasted sesame seeds, and sesame oil. Whisk until well mixed.
  3. Add the blanched bean sprouts to the dressing and toss to coat evenly. Chill in the fridge for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 200mgFiber: 4gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 1 week. Prepare a day in advance for easier meal prep.

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