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Korean Soya Bean Sprout Salad (Kongnamul Muchim)

soya bean sprouts

See Also: Korean Cooking Ingredients

Korean Mung Bean Sprout Salad Recipe

This is a light-tasting yet flavourful salad with minimal seasonings - feel free to add your own seasonings such as gochujang, soy sauce or fish sauce.

Serves: 2

Prep Time: 8 mins

Cook Time: 2 mins


  • 100 grams soya bean sprouts tail removed (optional); rinsed and drained
  • 1 tbsp chopped spring onions
  • 1/2 tbsp sesame oil
  • 1/2 clove garlic grated or minced (may use garlic powder)
  • 1/2 tbsp toasted sesame seeds
  • a small pinch of salt to taste


  1. Blanch bean sprouts in a pot of boiling water (with 1 tsp of salt added) for 1 minute.
  2. Rinse the sprouts in running water until cooled. Squeeze excess liquids from cooked sprouts.
  3. In a bowl, add cooked sprouts and the rest of the ingredients. Mix well. Season to taste. Serve at room temperature or chilled.

Leave a Comment

2 Responses to “Korean Soya Bean Sprout Salad (Kongnamul Muchim)”

  1. tigerfish — February 22, 2014 @ 1:53 am

    I like the seasoning you have used – simple and not over-powering.


  2. B — February 23, 2014 @ 2:33 pm

    Juicy and light, the slight crunchiness adds to the nice texture.