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Kongnamul Muchim (Soybean Sprout Salad)

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Courtesy Caroline Choe
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Ingredients

  • 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
  • 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.

    Preparation

    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.