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–+ servings
Korean soybean sprout salad

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.
5 from 2 votes
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Course: Banchan, Pickles, Salad, Side Dish
Cuisine: Japanese, Korean
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Pot with lid, colander

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

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