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Korean Bean Sprout Salad (Kongnamul)

Korean Bean Sprout Salad (Kongnamul)

This 10 minute Korean bean sprout salad is fresh, crunchy and addicting. Toss them into a stir fry, enjoy it as a side dish, mix into a salad, or eat it as is. No matter how you eat it, you'll love it.

Ready in: 10 minutes

Serves: 4

Complexity: very-easy

kcal: 67

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250 g of mung bean sprounts
1 tbsp rice bran oil
½ tsp salt
1 spring onion, chopped
½ - 1 tsp gochugaru
½ tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds


Clean bean sprouts by removing thin long tails and discarding any brown caps then rinse gently under cold water and drain.
Heat oil in pan for 1-2 minutes and add bean sprouts. Sauté for 2 minutes then add 1 tbsp water and salt to pan. Turn heat to low and place lid on pan to steam for 6 minutes. Do not remove lid.
Afterwards, rinse under cold water, drain and place in bowl
Add spring onion, gochugaru, soy sauce, sesame oil, sesame seeds and SIDS SALT & PEPPER. Toss and serve.