Sesame Oil Flavored Bean Sprout Salad (Kongnamul Muchim)
Deliciously Savory Bean Sprout Salad with Sesame Oil
Bought a bag of bean sprouts on sale at the supermarket? After using some for soup and in jjolmyeon noodles, you still have some left? Perfect! It’s time to make a flavorful bean sprout salad seasoned with nutty sesame oil. Without any complex seasonings, the natural taste of the bean sprouts combined with the rich aroma of sesame oil creates a side dish that pairs wonderfully with rice. Here’s how to make it, with detailed tips for even beginner cooks.
Ingredients
- 1 bag Bean Sprouts (approx. 300g)
- 1/4 Carrot
- 3-4 stalks Green Onion (or Scallion)
- 2-3 Tbsp Sesame Oil (adjust to taste)
- 1 Tbsp Toasted Sesame Seeds
- Salt to taste (or substitute with soup soy sauce)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. If you see foam while rinsing, it means impurities have been removed, so rinse them several times and drain well. Place the bean sprouts in a pot and add just enough water to cover about 1/3 of their height. If you’re making other side dishes and want to speed up the cooking process, cover the pot with a lid right from the start. Cook for about 5-7 minutes until the bean sprouts are crisp and tender. Be careful not to overcook them, as they can become mushy.
Step 2
While the bean sprouts are cooking, prepare the other ingredients. Peel the carrot and slice it into thin julienne strips. This adds color and enhances the dish’s visual appeal. Trim the green onions (or scallions), wash them, and chop them into about 3-4 cm lengths. They can be difficult to eat if cut too long.
Step 3
Drain the well-cooked bean sprouts using a colander. Let them cool down slightly before seasoning; if you mix them while they’re too hot, they can break apart. In a mixing bowl, combine the bean sprouts, julienned carrots, and chopped green onions. Add the toasted sesame seeds and salt. It’s best to add salt gradually while tasting, rather than all at once. If you plan to eat it right away, you can season it a bit saltier, but if you intend to eat it later, the flavor will deepen and become saltier, so it’s recommended to season it slightly milder initially.
Step 4
Now for the star of this bean sprout salad – the sesame oil! For a version without chili powder, the nutty flavor of sesame oil is crucial for its taste. Don’t be shy with the sesame oil; drizzle it generously. About 2-3 tablespoons is usually sufficient, but you can adjust it according to your preference.
Step 5
Add all the ingredients to the bowl and gently mix them with your hands. It’s important to toss them lightly so that the bean sprouts don’t get crushed, preserving their crunchy texture. This gentle mixing results in a delicious bean sprout salad with a satisfying crunch! When making a red, chili-powder-based bean sprout salad, garlic is usually added. However, for this savory version with just sesame oil, I personally prefer to omit the garlic. This allows the pure flavors of the bean sprouts and sesame oil to shine through. Enjoy your meal!
