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Korean Soya Bean Sprout Salad (Kongnamul Muchim)

I made this Korean-style soya bean sprout salad (Kongnamul Muchim) as one of the components of Bibimbap. This is also commonly served as a side dish to any Korean meal.

Leftover soya bean sprouts idea:

soya bean sprouts

Soya bean sprouts are popular in Korean cuisine and you can recognize them from the fatter yellow heads (pictured above). You can use local mung bean sprouts (grown from green-capped mung beans) instead to make Sukju Namul Muchim, though I think it’s more common to use soya bean sprouts in bibimbap. The actual cooking time is only 1 minute since bean sprouts are fast-cooking, so one can easily prepare this salad in under 15 minutes. For bean sprouts lovers, this is the perfect side dish to complement any meal, not just Korean.

Korean Soya Bean Sprouts Salad Recipe

To enjoy the freshness of the bean sprouts, this recipe is deliberately light-tasting with minimal seasonings (salt, sesame oil, sesame seeds and spring onions). Feel free to add your own seasonings such as gochujang, soy sauce or fish sauce.

2 comments on “Korean Soya Bean Sprout Salad (Kongnamul Muchim)”

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

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

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