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.
remove the long tails and discolored caps before rinsing the bean sprouts
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.
simply add scallions, soy sauce, sesame oil, sesame seeds, gochugaru, and salt to season the bean sprouts
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.