Bean Sprout Salad
Korean Side Dishes

Bean Sprout Salad (Kongnamul Muchim)

Recipe: Bean sprout salad

Summary: Bean sprout salad is a very popular side dish. Bean sprouts have nutrient value similar to asparagus and mushroom, which contain high quantity of Vitamin A.


  • Bean sprouts 1/2 lbs
  • Salt 1t
  • Chopped green onion 2t
  • Minced garlic 1t
  • Sesame oil 1t
  • Korean chili powder 1t


  1. Boil water in a pot
  2. Add bean sprouts in the pot and cook them for 5 minutes (cover the pot while cooking)
  3. Take the bean sprouts out from the pot and cool them down a bit.
  4. Add salt, green onion, garlic, sesame oil, and chilly powder to bean sprouts and mix them well.
  5. Refrigerate before serving

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)


  1. Well, the bean sprouts are suppose to still have a bit of a crunch to them, but you can boil them to your own taste. Also, what this recipe doesnt mention is that you are suppose to take a handful of the sprouts and squish the water out of them, then another handful til they are all done. This keeps the dish from being watery. Then mix all of the ingredents to it…use your hands and really get them covered! 😉

  2. I’m looking for a side dish I had a long time ago at a Korean restaurant. I don’t know what it was called, but it was served with bulgogi. It was cold. It seemed like it was made from long white radishes with some sort of sauce. Do you have any idea what what could be? If so, do you have the recipe? Thanks.

  3. I liked the flavor but the texture of the sprouts was too mushy after cooking for 5 minutes. Suggest shortening the cooking time to 3 minutes. Otherwise very tasty.

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