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–+ servings

Korean Mung Bean Sprout Salad - Kongnamul Muchim

Made with just a few ingredients, this Korean mung bean sprout salad is perfect to accompany all your Asian dishes, from bibimbap to beef with onions
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4.78/5 (9)
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Side dish
Cuisine: Korean
Servings: 2 portions
Calories: 60kcal
Author: Marc Winer

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
US Customary - Metric

Procédé

  • In a bowl, mix the sauce ingredients
    sauce pour germes de haricots dans un bol
  • 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.
    jeunes pousses dans casserole
  • Drain, press to remove excess water, and mix with the bean sprout sauce.
    jeunes pousses mélangées à la sauce

Nutrition

Calories: 60kcal | Féculents: 11g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 301mg | Potassium: 266mg | Fiber: 3g | Sugar: 7g | Vitamin A: 42IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 2mg
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