Korean bean sprout salad, or kongnamul muchim, is an addicting savory Korean facet dish made with soy beans seasoned with garlic, soy sauce, sugar, and sesame oil. This straightforward Korean bean sprout recipe is very easy to make in beneath 10 minutes! It’s the proper recipe to make upfront and so as to add tasty greens to your meal.
What’s Korean Bean Sprout Salad?
Korean bean sprout salad or kongnamul muchim is a well-liked Korean banchan or facet dish made with crisp and nutty soybean sprouts. There’s a comparable dish made with mung bean sprouts which known as sukju namul muchim. There may be additionally a preferred spicy variation the place gochugaru is added for the additional kick.
The soybean sprouts are blanched after which seasoned with garlic, soy sauce, sesame oil, sugar, salt, inexperienced onion, and toasted sesame seeds. They’re usually served chilled alongside quite a lot of different banchans.
Substances
Yow will discover all of the substances for this Korean facet dish recipe at your native Korean grocery retailer.
- Bean Sprouts: I used soybean sprouts however you too can use mung bean sprouts.
- Salt: a splash of salt seasons the soybean sprouts when blanched and within the seasoning sauce.
- Inexperienced Onion: chopped inexperienced onion provides fragrant taste.
- Garlic: is the primary fragrant that provides a punchy taste to the sauce.
- Soy Sauce: soy sauce provides a savory salty seasoning.
- Sugar: a pinch of sugar balances out the salty savory flavors.
- Toasted Sesame Seeds: crush the toasted sesame seeds for added nuttiness.
- Sesame oil: sesame oil provides a savory umami nuttiness.
Substitutions and Additions
Substitutions
- Mung Bean Sprouts: you may alternatively use mung bean sprouts as an alternative.
- Tamari: as an alternative of normal soy sauce you should utilize tamari for a gluten-free different.
Additions
- Gochugaru: for a spicy bean sprout salad add a teaspoon of gochugaru into the seasoning combination.
- Fish sauce: for added umami savory taste, add 1/2 teaspoon of fish sauce.
Directions
Listed below are the step-by-step directions on make this Korean bean sprout salad recipe.
- Boil the sprouts. Deliver water and salt in a pot to a boil over medium-high warmth. Add the rinsed soybean cowl and prepare dinner for 1-2 minutes or till your required softness. Then pressure and gently pat dry.
- Mix seasoning. In a big bowl, add the chopped inexperienced onion, minced garlic, soy sauce, salt, black pepper, toasted sesame seeds, and sesame oil. Combine till mixed and the sugar and salt have dissolved.
- Mix and serve. Add the strained bean sprouts and blend till evenly coated. Serve the Korean bean sprout salad chilly and luxuriate in!
Professional Suggestions
- Use recent bean sprouts! Make sure that to make use of recent bean sprouts which are nonetheless white and do not need any brown discoloration or odd smells.
- Blanch the sprouts till the specified texture. The bean sprouts prepare dinner rapidly, so style the bean sprout after 1 minute to see for those who’d wish to proceed cooking for a softer texture.
- Dry the bean sprouts earlier than seasoning. Make sure that to shake all the surplus water from the bean sprouts and calmly pat dry with a paper towel earlier than seasoning to forestall from diluting the flavour.
Storage Directions
You possibly can retailer this Korean bean sprout facet dish within the fridge in an hermetic container for as much as 1 week.
Reheat: this Korean banchan might be served chilly so you do not want to reheat. Or you may microwave the bean sprouts lined till heat.
FAQ
How do you serve Korean bean sprout salad?
This Korean bean sprout salad is greatest served chilly with a Korean entree with rice and different facet dishes. See under for pairing ideas.
Can I make these bean sprouts spicy?
Sure! To make spicy bean sprouts add 1 teaspoon of gochugaru into the seasoning.
Are soybean sprouts wholesome?
Sure! Soybean sprouts are supply of plant protein and comprise important amino acids, antioxidants, and nutritional vitamins. Mixed with solely a minimal quantity of seasoning and a fast blanching course of, this Korean bean sprout recipe is sort of wholesome.
Pairing Ideas
This Korean banchan is tremendous versatile and pairs properly with savory Korean dishes. The next suggestions would go nice with this facet:
Entree
Aspect Dish
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Korean Bean Sprout Salad Recipe
Korean Bean Sprout Salad (Kongnamul Muchim)
Crunchy, wholesome and scrumptious Korean bean sprout salad is a flavorful facet dish that may be simply made in beneath 10-minutes!
Servings: 4 servings
Substances
-
Boil the sprouts. Deliver water and salt in a pot to a boil over medium-high warmth. Add the rinsed soybean cowl and prepare dinner for 1-2 minutes or till your required softness. Then pressure and gently pat dry.
-
Mix seasoning. In a big bowl, add the chopped inexperienced onion, minced garlic, soy sauce, salt, black pepper, toasted sesame seeds, and sesame oil. Combine till mixed and the sugar and salt have dissolved.
-
Mix and serve. Add the strained bean sprouts and blend till evenly coated. Serve the Korean bean sprout salad chilly and luxuriate in!
Energy: 78kcal | Carbohydrates: 8g | Protein: 4g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 2g | Sodium: 1315mg | Potassium: 193mg | Fiber: 2g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg
