Made with only a few ingredients, this Korean mung bean salad is perfect to accompany all your Asian dishes, from bibimbap to beef with onions
Kongnamul-muchim is one of the most common Korean side dishes, present in almost every meal. It enjoys great popularity among Koreans, who never seem to tire of it.
Made with mung beans, this banchan is quick and easy to prepare, and the ingredients can be found everywhere.
This simplicity hides notable nutritional richness. Bean sprouts are an excellent source of plant-based proteins, fiber, and vitamins, especially vitamin C and folate. They also contain beneficial antioxidants. Kongnamul-muchim, often seasoned with sesame oil, garlic, lemon juice or vinegar, and sometimes a touch of chili for those who enjoy spiciness, is a dish that combines well-being and gustatory pleasure.
This Namul perfectly illustrates the Korean philosophy that aims to find a balance between flavors and nutritional benefits of foods. In Korea, the act of eating is perceived not only as a need but also as a form of self-care, where each food has its role to play for the well-being of body and mind.
Kongnamul-muchim also stands out for its versatility. It can be served hot or cold, depending on preferences or the season. This flexibility makes it a staple of Korean tables, whether for a daily family meal or for a special occasion.
It is not uncommon to find it in lunch boxes (dosirak) for its ability to harmoniously complement a wide range of main dishes, such as the classic Bulgogi or to add a fresh note to tteokbokki or even as an accompaniment to samgyetang
Korean Mung Bean Sprout Salad – Kongnamul Muchim
Ingredients
- 350 g mung bean sprouts Fresh
- 1 teaspoon salt
- Water for boiling
Sauce
- 1 teaspoon young onions Finely chopped
- 0.5 teaspoon garlic Finely chopped
- 0.5 teaspoon salt
- 1 teaspoon of sesame seeds Black
- 1 tablespoon of sesame oil
Instructions
- In a bowl, mix the sauce ingredients
- Rinse the bean sprouts and bring the water to a boil with the salt.
- Plunge the sprouts in for 1-2 minutes, then rinse with cold water.
- Drain, press to remove excess water, and mix with the bean sprout sauce.
Super simple but so satisfying, this kongnamul-muchim tasted wonderfully light yet full of flavor, and it feels like such a balanced, nutritious side with all that fiber and plant protein. The sesame, garlic, and scallion combo makes it delicious without needing anything heavy 😊
Made this kongnamul-muchim about 4 times now and it always turns out crisp, fragrant, and perfectly balanced with the sesame oil and garlic. Such an easy banchan that never gets old 😊
Added a tiny splash of rice vinegar to the sauce for a bit more brightness, and it worked beautifully. Also blanched the sprouts closer to 1 minute so they stayed extra crisp. The salad was still great, maybe even better 🙂
This kongnamul-muchim was a huge hit at home, the kids cleaned their plates and even asked for seconds 😋 Such a quick side dish, and it went perfectly with our bibimbap.