Korean Soybean Sprout and Sesame Salad Recipe
This simple soybean sprout salad, called kongnamul muchim, is one of the most common side dishes on a Korean table. It’s light, crunchy, and fragrant with garlic and sesame oil. You can compare it to a quick cucumber salad – it comes together fast and goes with almost everything, from rice to grilled meat.
A classic Korean banchan that turns simple soybean sprouts into a fragrant, crunchy side dish with just a few pantry ingredients. It’s quick to make, light, and pairs with almost any Asian-style meal.
Chef's tips
Do not overcook the sprouts – they should stay slightly crunchy, otherwise the salad will become limp and watery. Taste and adjust the seasoning at the end: the intensity of sesame oil and soy sauce can vary between brands, so it’s worth fine-tuning the balance of salt, acidity, and sweetness.
How to serve
Serve as part of a Korean-style spread with rice, kimchi, and grilled or pan-fried meat or tofu. It also works well in a lunchbox next to steamed rice and a boiled egg, or as a fresh topping for rice bowls and bibimbap.
Ingredients
- soybean sprouts fresh, well rinsed - 300 g
- water for cooking the sprouts - 1 l
- salt 1 teaspoon for the water, the rest for seasoning - 1.5 teaspoons
- garlic finely chopped or grated - 2 cloves
- sesame oil - 1.5 tablespoons
- chives chopped - 2 tablespoons
- sesame seeds toasted - 1 tablespoon
- soy sauce optional, for a stronger flavor - 1 tablespoon
- chili pepper optional, for a mild heat - 0.5 pieces
- black pepper to taste - 0.25 teaspoons
- rice vinegar optional, for a light acidity - 1 teaspoon
- sugar optional, to balance the flavor - 0.25 teaspoons
- cold water for quickly cooling the sprouts - 500 ml
- vegetable oil optional, if you don’t like too intense a sesame flavor - 0.5 teaspoons
- carrot optional, for color, grated into thin strips - 0.5 pieces
Preparation
- Rinse the soybean sprouts thoroughly under cold water, removing any dark or damaged beans.
- In a large pot, bring 1 liter of water with 1 teaspoon of salt to a boil. When the water is boiling vigorously, add the sprouts and cook for 3–4 minutes, until they are slightly tender but still crunchy.
- Immediately drain the sprouts and rinse with cold water or briefly submerge them in a bowl of cold water to stop the cooking. Squeeze out the excess water well; you can gently press the sprouts in your hands.
- If using carrot, peel it and grate into thin strips or cut into very thin matchsticks.
- Place the sprouts (and carrot, if using) in a large bowl, add the chopped garlic, sesame oil, the remaining salt, pepper, sesame seeds, chopped chives, soy sauce, rice vinegar, and sugar. If you want a milder sesame flavor, add a little vegetable oil as well.
- Slice the chili pepper into thin rounds and add to the salad if you like a bit of heat.
- Mix everything thoroughly with your hands or a spoon, tasting as you go – the flavor should be distinctly sesame-forward, slightly salty, and garlicky. Season with more salt or a little soy sauce if needed.
- Let the salad rest for at least 10 minutes for the flavors to meld, then serve in small bowls as a side dish to rice or meat.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Z czasem smak czosnku się wzmacnia, więc jeśli nie lubisz bardzo intensywnego, zjedz w ciągu 1–2 dni.
