Kong namul (Bean Sprout Salad) Recipe

Kong namul (Bean Sprout Salad)


  • As many SOY BEAN SPROUTS as you want.
  • Salt or soy sauce
  • Sesame oil
  • Water for boiling
  • Cayenne pepper
  • Minced garlic
  • Green onions chopped for garnish.
  • Sesame seeds.
* Note: You can use mung bean but I find these much better.

How to make Kong namul (Bean Sprout Salad)

  1. Boil the water, then blanch the soy bean sprouts. Don't leave it too long.
  2. Drain water, then run cold water over the sprouts. Do it 3 times and drain them till the sprouts are suitably cold.
  3. Toss some sesame oil in there. Add the cayenne pepper and salt to your liking. (You may use soysauce but I prefer them not brown, and it makes the sprouts seem soggy...) If you are using mince garlic, you may add them at this point.
  4. Add the green onion and sesame seeds and serve. OR you can refrigerate before serving. :)

  • Dominique
    Dominique says

    Yum. Gonna convince my mom to buy some soy bean sprouts someday...

  • Jaylene
    Jaylene says

    Yeah~ it's not really required to have soy bean sprouts but I find it yummier. ^w^

  • skoch
    skoch says

    Another easy, healthy side dish. I can't get soy bean sprouts, but I bet mung bean sprouts will doo too :)

  • Larph
    Larph says

    This is my favourite banchan.

  • Jaylene
    Jaylene says

    yess! complete with bibimbap if leftover~~ :) :)

  • Fire12449
    Fire12449 says

    FYI...I find that soaking in water to wash off the sprouts bean shell caps helps and breaking off the stringy tail ends makes it a better and easier way to eat it. A little tedious but way better. I also like to go outside of the box and add dash of oyster sauce, shrimp paste and Ko chu jang ( Korean sweet hot paste } for an extra boost of flavor ;o)

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