If you love Korean food, you’ve probably eaten this Korean bean sprout salad before. It’s one of the most staple Korean side dishes (banchan, 반찬). It is usually served along with Korean spinach salad and japchae to go with your bibimbap, bulgogi, or any other bbq meat.
This Korean bean sprout salad is so tasty and easy to make. Best of all, you don’t need to drive miles away to visit an Asian grocery store. I am sure that you can find most of the ingredients at any regular market near you.
Kongnamul Muchim (콩나물 무침)
This Kongnamul muchim, or soybean sprout side dish is so tender-crisp. It's mildly seasoned and light that it won't overwhelm the star of the main dish.
In this recipe, I added a small amount of Korean red chili pepper flakes (gochugaru) to add a bit of spicy kick to the salad. This is an optional ingredient, if you don't like spicy food you can skip it.
The Ingredients Korean Bean Sprout Salad:
This bean sprout recipe contains soybean sprout, garlic, sesame oil, salt, soy sauce, green onion, sesame seeds, and the optional chili pepper flakes (gochugaru).
An Easy Korean Side Dish
You can't go wrong with this side dish. It's so easy, delicious, and can be ready in less than 10 minutes.
What to Serve With
So let's talk about the preparation and cooking process.
How to Make Korean Bean Sprout Salad Recipe:
Step 1. Blanch the Bean Sprouts
Fill a stock pot with 7 cups of water and 1 teaspoon of salt. Bring it to a boil over high heat. Add bean sprouts and cook for about 2 minutes or until tender-crisp.
Remove the bean sprouts from the heat and rinse the sprouts in cold water.
Step 2. Drain
Place the bean sprouts in a salad spinner and spin until dry. Or, you can use your hands to squeeze out excess water.
Step 3. Make the Seasoning
In a large bowl, combine all the seasoning ingredients.
Step 4. Combine
Toss in the bean sprouts and mix to combine.
FAQ and Cooking Tips
Bean sprouts spoil quickly. You can store the leftover in airtight container. It will last up to 3 days in the fridge.
When you store bean sprouts in the fridge, you need to keep the temperature at 40°F or below.
You can purchase bean sprouts at any Asian or regular grocery market such as Sprouts, Vons/Albertsons, or Whole Foods, located near fresh herbs and vegetables.
They are usually sold for around $0.97-$1.29 per 12 oz bag.
Gochugaru is made of sun-dried peppers without the seeds. The best substitute would be red chili powder or chipotle powder. If you do that, start with a smaller amount.
Check Out More Asian Recipes:
- Vietnamese Pork Chops
- Vietnamese Caramelized Pork Bowls
- Vietnamese Lemongrass Chicken Stir Fry
- Thai BBQ Chicken Wings
- Chicken in Black Bean Sauce
- Korean BBQ Chicken Wings
- Easy Chinese Roasted Chicken
- Pork Tenderloin Stir Fry
Korean Bean Sprout Salad
- 1-2 teaspoon Korean red chili pepper flakes (gochugaru)
- Fill a stock pot with 7 cups of water and 1 teaspoon of salt. Bring it to a boil over high heat. Add bean sprouts and cook for 2 minutes or until tender-crisp. Remove the bean sprouts from the heat and rinse the sprouts in cold water.Drain the sprouts using your hands or a salad spinner.
- In a large bowl, combine all the seasoning ingredients. Toss in the bean sprouts and mix to combine. Adjust seasoning with salt or soy sauce if needed.