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Korean Soya Bean Sprout Salad (Kongnamul Muchim)

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.


  • 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.

Adapted from My Korean Kitchen: Sukju Namul Muchim Recipe

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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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