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Kongnamul Muchim (Soybean Sprout Salad)

Courtesy Caroline Choe

Chef notes

This savory veggie dish is one of my favorites, not just because it's just incredibly simple to make but it's so flavorful and refreshing.


  • 1 pound soybean sprouts, rinsed, blanched and chilled
  • 1 clove garlic, minced
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 scallion, finely chopped
  • 1 teaspoon toasted sesame seeds


In a bowl, combine the soybean sprouts with the minced garlic, sesame oil, salt, pepper, chopped scallions and toasted sesame seeds. Mix ingredients thoroughly with a fork or gloved hand.

Serve immediately or cover and chill until ready to serve.