Crisp Bean Sprout Salad (Kongnamul Muchim)
Crisp Bean Sprout Salad (Kongnamul Muchim)
Easy & Quick Side Dish! Delicious Bean Sprout Salad
Learn how to make a refreshing bean sprout salad with an amazing crunchy texture! This simple recipe is perfect for preparing a quick and easy side dish for your meals. Get ready to complete your meal preparation with this straightforward recipe! 🙂
Main Ingredients- 200g bean sprouts
- 2 stalks of green onions
- 2 Tbsp coarse salt (for blanching bean sprouts)
Seasoning- 1 Tbsp soup soy sauce (for umami)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish, optional)
- 1 Tbsp soup soy sauce (for umami)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish, optional)
Cooking Instructions
Step 1
First, prepare the bean sprouts. Even if the package says ‘pre-washed’, it’s always a good idea to rinse them under cold running water 2-3 times to ensure they are fresh and clean. Remove any wilted sprouts or roots.
Step 2
Fill a pot with enough water to generously cover the bean sprouts. Add 2 tablespoons of coarse salt to the water. This salted water will infuse the bean sprouts with the right amount of seasoning, making the final dish more flavorful. Bring the water to a rolling boil.
Step 3
Once the water is boiling vigorously, add the rinsed bean sprouts to the pot. Here’s a crucial tip: **do not cover the pot** while the bean sprouts are cooking! Covering them can lead to an unpleasant, fishy smell. Cook for about 3-5 minutes, or until you can smell the nutty aroma of the bean sprouts. They should be tender but still retain a slight crunch.
Step 4
As soon as the bean sprouts are cooked, immediately drain them and rinse under cold running water. This step is key to preserving their crisp texture and preventing them from becoming overcooked. After rinsing, drain them thoroughly in a colander. Excess water can dilute the seasoning.
Step 5
Transfer the well-drained bean sprouts to a large bowl. Add the finely chopped green onions. The fresh aroma of green onions will complement the bean sprouts beautifully.
Step 6
Now it’s time to season. Since the bean sprouts were blanched in salted water, they might already have some saltiness. To enhance the savory depth, add 1 tablespoon of soup soy sauce. You can add a little more salt later if needed, to your taste.
Step 7
Next, add 1 tablespoon of minced garlic for a subtle pungent flavor. If you prefer a milder garlic taste, feel free to adjust the amount.
Step 8
Finally, drizzle in 2 tablespoons of perilla oil for a rich, nutty aroma. The fragrance of perilla oil pairs wonderfully with bean sprouts.
Step 9
Optionally, sprinkle some toasted sesame seeds on top for an extra touch of flavor and visual appeal.
Step 10
Gently mix everything together with your hands, ensuring all the ingredients are well combined. The secret to great cooking is often in the hands! Taste the salad and add a tiny pinch of salt if necessary, then continue to gently toss until everything is perfectly seasoned. Enjoy your delicious and crunchy bean sprout salad!
