This dish is one of the banchans (side dishes) that are always present as part of every meal in Korea. Soybean sprouts can be found at most supermarkets. Mung bean sprouts are not really an acceptable substitution, so I recommend avoiding them if soybean sprouts aren’t available.
Kongnamul-muchim – Soybean Sprout Side Salad
Taking no more than 15 minutes to make, these tasty sprouts are a welcome addition to any Korean or Japanese meal. They can be refrigerated for a few days before the sprouts start to get soggy.Print Pin
- Pot with lid, colander
- 1 lb Soybean sprouts, rinsed and drained
- 1 tsp Kosher salt
- ½ cup Water
- 1 Scallion, chopped
- 2 cloves Garlic, minced
- ½ tsp Red pepper flakes
- 1 tsp Light soy sauce, Asian fish sauce, or salt
- 2 tsp Sesame oil
- 1 tsp Toasted sesame seeds
- In a pot, add sprouts, salt, and water. Cover and steam over medium-high heat for 10 minutes. Drain. Transfer sprouts to a bowl and add garlic, pepper flakes, scallion, soy sauce, and sesame oil. Thoroughly mix everything together and move to a serving bowl. Sprinkle with sesame seeds and serve at room temperature or chilled.
Calories: 40kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 452mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg