Seasoned Bean Sprout Salad (Kongnamul Muchim)

Rich in plant-based protein and fiber from fresh bean sprouts, this light side dish offers authentic Korean flavor with minimal calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lbs) fresh bean sprouts · 150 kcal in the whole recipe
• 20 g (2 stalks) chopped green onion · 6 kcal in the whole recipe
• 8 g (2 cloves) minced garlic · 12 kcal in the whole recipe
• 16 g (1 tbsp) low-sodium soy sauce · 9 kcal in the whole recipe
• 10 g (approx. 2 tsp) toasted sesame oil · 88 kcal in the whole recipe
• 10 g (1 tbsp) toasted sesame seeds · 63 kcal in the whole recipe
• 1 tsp Korean red pepper flakes (gochugaru)
• 1/2 tsp salt

Method

1. Rinse the fresh bean sprouts thoroughly in cold water and drain.

   

2. Bring water to a boil in a pot with a pinch of salt, add the bean sprouts, cover, and blanch for 3 minutes.

   

3. Drain the bean sprouts immediately and rinse under cold running water to retain crispness, then squeeze out excess water gently.

   

4. In a mixing bowl, combine minced garlic, chopped green onion, low-sodium soy sauce, toasted sesame oil, toasted sesame seeds, salt, and gochugaru.

   

5. Add the blanched bean sprouts to the bowl and gently toss by hand until evenly coated, then serve cold or at room temperature.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.