Korean Style Bean Sprout Side Dish (Kongnamul Muchim)

Bean sprout is probably one of the most commonly served food for side dishes in Korean cuisine. I love it when dishes can be prepared ahead of time and can be served cold because I only have two burners, food often turns cold after cooking the first one to two dishes. This bean sprout dish is a very good option for bento’s (lunch boxes) too!

Bean Sprouts200g
Scallions2 Strands
[SAUCE] Soy Sauce½ Tablespoon
[SAUCE] Sesame Oil½ Tablespoon
[SAUCE] Grated Garlic1 Teaspoon
[SAUCE] Salt¼ Teaspoon
[SAUCE] White Sesame Seeds½ Tablespoon


  1. In a pot of hot boiling water, cook the bean sprouts for a few minutes. Then drain the water, and dip the bean sprouts in a bowl of cold water in order to cool down.
  2. Finely dice the scallions.
  3. In a large mixing bowl, combine the bean sprouts, diced scallion and [SAUCE] ingredients together and toss well.
  4. DŌZO!

Recipe adapted from [Korean Bapsang]

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