Kongnamul Muchim, also known as seasoned bean sprout salad, is a popular Korean side dish that is light, refreshing, and packed with flavor. Made with fresh bean sprouts, this dish is not only delicious but also incredibly healthy. In Korean cuisine, it is often served as a banchan (side dish) alongside rice and other main dishes. Let’s dive into the world of Kongnamul Muchim and learn how to make this traditional dish at home!

Ingredients:

• 1 pound fresh bean sprouts
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1 teaspoon red pepper flakes (gochugaru)
• Salt, to taste

Instructions:

1. In a large pot, bring water to a boil. Add bean sprouts and a pinch of salt. Cook for 1-2 minutes until the bean sprouts are slightly softened. Do not overcook.
2. Drain the bean sprouts and rinse them with cold water to stop the cooking process. Squeeze out any excess water from the bean sprouts.
3. In a mixing bowl, combine garlic, green onions, soy sauce, sesame oil, sesame seeds, sugar, vinegar, and red pepper flakes.
4. Add the cooled bean sprouts to the bowl and toss until well combined with the seasoning mixture.
5. Taste the salad and adjust the seasoning as needed. Add more salt, sugar, or vinegar to suit your taste.
6. Garnish with extra sesame seeds and green onions before serving. Enjoy your homemade Kongnamul Muchim!

Whether you are exploring Korean cuisine or looking for a healthy and flavorful side dish, Kongnamul Muchim is a fantastic option that is sure to impress. Its crunchy texture, nutty flavor, and savory dressing make it a crowd-pleaser for all occasions. Try making this traditional bean sprout salad at home and elevate your dining experience with a taste of Korea!