Description
Korean Bean Sprout Salad (Kongnamul Muchim) is a vibrant, crunchy side dish that bursts with flavor and nutrition. This quick and easy recipe showcases fresh bean sprouts tossed in a savory dressing of garlic, sesame oil, and soy sauce, making it a perfect accompaniment to any meal. Whether you’re preparing for a family dinner or a potluck, this salad offers a refreshing crunch that enhances the overall dining experience. With just under 10 minutes of prep time, you can whip up this delightful dish that not only pleases the palate but is also low in calories and high in nutrients. Enjoy it chilled for the best taste!
Ingredients
Scale
- 1 pound bean sprouts
- 1/2 tablespoon salt
- 1 stalk green onion (chopped)
- 2 cloves garlic (minced)
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 tablespoon toasted sesame seeds (crushed)
- 1 tablespoon sesame oil
Instructions
- Boil water with salt in a large pot. Add rinsed bean sprouts and cook for 1-2 minutes until tender but still crisp. Strain and pat dry.
- In a mixing bowl, combine chopped green onion, minced garlic, soy sauce, sugar, salt, toasted sesame seeds, and sesame oil until thoroughly mixed.
- Toss strained bean sprouts into the seasoning mixture until evenly coated.
- Chill for at least 15 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg