Korean Bean Sprout Salad

Korean Bean Sprout Salad

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This Korean side of seasoned bean sprouts known as 'Kongnamool' is a quick and simple vegetable accompaniment.


Serves: 4 

  • 500g bean sprouts
  • 1 cup (250ml) water
  • 2 spring onions, diced
  • 2 teaspoons garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon Korean red chilli powder
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon black pepper

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Wash the bean sprouts 2-3 times in cold water and remove the bad bean heads and discard broken sprouts keeping only long nice sprouts.
  2. Put the bean sprouts in a large saucepan with water and salt; cover the top. Cook for 10 minutes in medium heat then turn the heat off. Let it sit for 3 minutes (Do not open). Leave about 3 table spoons the liquid pouring out the rest.
  3. Season with spring onions, garlic, chilli powder, sesame seeds, sesame oil and black pepper. Mix with your hands very gently or a lot of bean sprout heads will fall off.
  4. Place seasoned the bean sprout mixture on a plate and discard the heads.

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