Korean Kongnamul Bean Sprout Salad
A refreshing and crunchy Korean side dish made with fresh soybean sprouts, seasoned with a savory and tangy dressing. It's a classic banchan that's simple, healthy, and bursting with umami flavor.
Ingredients
Ingredients
- 4 cups fresh soybean sprouts (kongnamul) rinsed and trimmed
- 2 tbsp soy sauce use low-sodium if preferred
- 1 tbsp sesame oil toasted
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sugar or honey
- 1 clove garlic minced
- 1 tbsp toasted sesame seeds plus extra for garnish
- 2 tbsp green onions thinly sliced
- 0.25 tsp black pepper freshly ground
Notes
Storage: Keep in an airtight container in the refrigerator for up to 2 days, but note the sprouts may lose some crispness. Make-Ahead: You can blanch the sprouts and prepare the dressing ahead of time; combine just before serving. Variations: Add a pinch of gochugaru (Korean chili flakes) for heat, or include a few slices of cucumber for extra crunch. Serving Suggestions: Pair with steamed rice and grilled meats for a complete Korean meal.