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.

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.