- 200g fresh bean sprouts
- 800ml water
- 1/2 tsp salt
- 1/2 tsp light soy sauce*
- 1/4 tsp salt
- 1 tbsp sesame oil
- 1 tbsp roasted sesame seeds
- 1/4 spring onion, shredded
- 1 clove garlic, minced
Today I’m going to show you how to make a Korean-style sesame bean sprouts side dish (kongnamul muchim).
Just like the spinach salad (sigeumchi namul) this dish is a super popular and common on Korean’s dinner tables. From everyday meals to family feasts and BBQs. It is also excellent for Bibimbap (stone rice).
Wash the bean sprouts and boil them on high heat in a pot of salted water for 1 minute. The bean sprouts should only be cooked slightly so that they are soft but still a little crispy.
Rinse the cooked bean sprouts with ice-cold water and shake out through a sieve. Gently squeeze out all the remaining water with your hands. Place in a large mixing bowl and set aside.
You only need the smaller half of the spring onion (the lighter end). Shred it into really thin strips that are about 2-3mm wide and 4-5cm long.
Mix all sauce ingredients in a small mixing bowl.
Add the sauce mix into the cooked bean sprouts, mix well.
It’s best to cool the salad in the refrigerator for 10–15 minutes to let the flavours blend before serving, but this is not essential.
Kongnamul muchim is one of my favourite Korean side dishes. I never get tired of it. It’s nutty, mild, crunchy, and delightful!
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 5 mins | Cook: 5 minsIngredients:
* Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.