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Kongnamul (콩나물) – Soybean Sprout Salad
More recipes: Korean Recipes · All Asian Recipes
Kongnamul (콩나물) – Soybean Sprout Salad
Laura Chen
4
10 minutes
5 minutes
90
Korean
Salad
Kongnamul is a Korean salad of blanched soybean sprouts with sesame oil, garlic, and soy sauce. The sprouts stay crunchy and taste nutty and salty. Serve it as a side dish with rice or as a light main course.
Ingredients
- 200 g soybean sprouts
- 2 scallions, finely chopped
- 1 garlic clove, crushed
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 1 tsp Korean chili powder (gochugaru), optional
Instructions
- Blanch the soybean sprouts in a pot of boiling water for 5 minutes, then drain and quickly rinse under cold water.
- Drain well and put them in a large bowl.
- Add the scallions, garlic, sesame oil, sesame seeds, salt, sugar, soy sauce, and optional gochugaru to the sprouts.
- Mix thoroughly until the sprouts are evenly coated with the seasoning.
- Let the salad rest in the fridge for at least 30 minutes before serving.
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More recipes: Korean Recipes · All Asian Recipes