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Seasoned Bean Sprouts (inspired by Kongnamul-muchim)

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Ready In: 10 minutes
Serves: 6
Dairy-freeLow Added SugarVeganVegetarian
This easy salad is one of the most popular side dishes in Korean homes and restaurants. It’s perfect with grilled meats or on top of rice dishes.

What you'll need

Medium bowl
Spatula or spoon
Measuring spoons
Large plate
Cutting board
Sharp knife
Large plate


Serves 6
2 cloves Garlic minced
2 teaspoons Toasted Sesame Oil
1 teaspoon Soy Sauce
1 teaspoon Toasted Sesame Seeds
1/4 teaspoon Red Chile Flakes optional
1 pound Soybean Rinsed and drained or 1 pound Bean Sprouts rinsed and drained
1/2 teaspoon Salt
2 Green Onions sliced thinly or 2 Scallions sliced thinly


1.In a medium mixing bowl, stir together the dressing ingredients. Set aside for flavors to meld.

Meanwhile, wilt the sprouts: Toss bean sprouts with salt and spread them on a large plate. Drizzle with a little water. Microwave until softened, about 5 minutes for soy bean sprouts or 2 minutes for mung bean sprouts. Stir once or twice during cooking.


While the sprouts are still warm, combine them with the dressing and green onions. Toss gently.

Chef's Tips

  • Look for soy bean sprouts in Asian markets. They have larger, darker seeds and a nuttier flavor than mung bean sprouts.
  • In place of bean sprouts, use broccoli slaw mix.

Nutrition Facts

Serving Size 0.25 cup

Serving Per Container 6

Amount Per Serving
Calories 44
% Daily Value*
Total Fat 1.9 g2%
Saturated Fat <1 g2%
Sodium 234 mg10%
Total Carbohydrate 5.7 g2%
Dietary Fiber 1.7 g6%
Protein 2.7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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