Looking for a fresh veggie side dish or something to spruce up your salad or stir fry? Try this 10 minute crunchy Korean bean sprout salad!
It is common to find this Korean bean sprout salad, also known as kongnamul, at a Korean restaurant among many other banchan (small Korean side dishes). Its mild flavor comes from the nuttiness of the sesame oil and the little spice from the gochugaru. The best part of this bean sprout salad is the crunch, which makes it a great compliment to rice or soups.
How to make Korean bean sprout salad (Kongnamul)
I start by cleaning the bean sprouts by removing the thin stringy tails, and discarding any brown or dark caps. After rinsing, I saute the sprouts for a couple minutes before steaming them on low heat. This process softens the bean sprouts just enough while keeping a crunchy exterior.
After it cooks, simply rinse, drain, and add chopped scallions, gochugaru, soy sauce, sesame oil, sesame seeds, and salt. Toss together and serve! So easy.
3 ways to eat Korean bean sprout salad (Kongnamul)
- Toss them into a stir fry
- Enjoy it as a side dish to rice, meat, or chicken
- Simply eat it as is!
No matter how you eat it, you’ll love it! Guaranteed.
- 8 ounces (1/2 pound) of mung bean sprounts
- 1 scallion, chopped
- ½ - 1 tsp gochugaru (based on spice preference)
- ½ tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- ½ tsp salt
- Clean bean sprouts by removing thin long tails and discarding any brown caps
- Rinse gently under cold water and drain
- Heat 1 Tbsp vegetable oil in pan on medium high heat for 1-2 minutes and add bean sprouts. Saute for 2 minutes
- Then add 1 Tbsp water and ¼ tsp salt to pan. Turn heat to low and place lid on pan to steam for 6 minutes. Do not remove lid!
- Afterwards, rinse under cold water, drain and place in bowl
- Add scallions, gochugaru, soy sauce, sesame oil, sesame seeds, ¼ tsp salt. Toss and serve
Can keep refrigerated overnight, but no more than 2 days