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By Chris Joe
4.86 from 7 votes
May 26, 2023, Updated Apr 01, 2024
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Korean Bean Sprouts Side Dish is so refreshing and easy to make. It only takes 10 minutes to make this Korean ban-chan (side dish) staple. I love how fresh and crunchy the bean sprouts are, and the light flavors makes it an amazing side dish that goes with all of your favorite dishes!
Watch the Korean Bean Sprouts Side Dish Recipe Video Below!
Table of Contents
- Watch the Korean Bean Sprouts Side Dish Recipe Video Below!
- Ingredients for Korean Bean Sprouts Side Dish
- Recipe Instructions: Korean Bean Sprouts Side Dish
- Expert Tips for Making Korean Bean Sprouts Side Dish at Home!
- Storage Tips
- What to Serve with Korean Bean Sprouts?
- Other Korean Side Dishes (Banchan)
- Korean Bean Sprouts Side Dish Recipe
Ingredients for Korean Bean Sprouts Side Dish
Dressing
- 1scallion,finely chopped
- 2clovesgarlic,minced
- 1tbspsesame oil
- 1tsproasted sesame seeds – I like adding these for extra texture. If you don’t have them, you can omit.
- 1/4tspsugar
- 1tspsalt – this is to taste; I like my Korean Bean Sprouts to have a little salt on them, but you may prefer without.
Bean Sprouts
- 1lbbean sprouts – you can use soybean or mung bean sprouts; I find that mung bean sprouts are easier to find in the United States. I get these at my local Asian grocery stores (H Mart, 99 Ranch, or Mitsuwa).
- 2quartswater
- 1/2tbspsalt
Bean Sprouts – Food Safety 101
If handled improperly, bean sprouts can cause food poisoning – therefore, it’s crucial you follow these tips to ensure you are using them safely!
How to Pick Out Bean Sprouts
- Bean sprouts should be purchased as closely to the day you will prepare and eat them – I do not recommend buying them well in advance!
- When buying bean sprouts, you should be looking for
- Crispy bean sprouts
- Shiny white stalks
- Bright yellow tips
- Avoid bean sprouts that look wilted, droopy, brown, or soggy.
- Once purchased, get your bean sprouts in the refrigerator ASAP. Do not let them sit out.
How to Handle Bean Sprouts
- Make sure to wash your hands thoroughly with soap BEFORE and AFTER handling them.
- Rinse the sprouts thoroughly under cool water and do not let them get in contact with any other raw foods.
- Make sure to wash anything you used to clean or prepare the bean sprouts (cutting board, knives, utensils, etc).
Recipe Instructions: Korean Bean Sprouts Side Dish
1. Blanch The Bean Sprouts
Bring a pot of water to a boil and add salt. Blanch bean sprouts for 1-2 minutes, then remove and rinse under cold water to stop the cooking process.
2. Marinate the Bean Sprouts
Dry the bean sprouts then add to a bowl and combine with scallion, garlic, sesame oil, sesame seeds, sugar, and salt. Mix until all the ingredients are combined and enjoy your Korean Bean Sprouts Side Dish!
PRO TIPS
Expert Tips for Making Korean Bean Sprouts Side Dish at Home!
Cold Water After Blanching
Once your bean sprouts have been blanched, make sure to run them under cold waterimmediately! You want to stop the cooking process and keep them as crisp as possible. Otherwise you will lose the signature crunch of Korean Bean Sprouts.
Dry Your Bean Sprouts
After blanching and putting them in an ice bath, you want to dry your bean sprouts as much as possible to prevent watering down the marinade. I like to lay out a paper towel and put the bean sprouts on top and pat them dry.
You want to dry your bean sprouts as much as possible to prevent watering down the marinade. I like to lay out a paper towel and put the bean sprouts on top and pat them dry.
Food Safety is Key
When handled improperly, bean sprouts can cause food poisoning. Therefore, make sure to follow my tips on “how to pick out bean sprouts” and “how to handle bean sprouts” (in the ingredients section above).
Storage Tips
You can store Korean Bean Sprouts Side Dish in an airtight container in the refrigerator for 3 days. The extra marinating time will add more flavor but if left marinating for too long the bean sprouts will become soggy. Try to enjoy them within 3 days!
What to Serve with Korean Bean Sprouts?
If you are looking for a main dish to pair with Korean Bean Sprouts, I would make my famous Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi! If you would rather eat a vegetarian option, you have to try my Korean Braised Tofu – it’s so flavorful, you won’t miss meat.
Other Korean Side Dishes (Banchan)
One of my favorite things about Korean cuisine is the plethora of ban-chan (side dishes) – everyone has their favorite, and every family has their own recipes. I love how Korean cuisine incorporates so many vegetables – Korean Cucumber Salad and Korean Spinach Side Dish are two of my favorites (if you want the spicier version, try Spicy Korean Spinach Side Dish!) Of course, the first side dish that runs out first is always Korean Braised Potatoes! My (Korean) wife’s favorites are Korean Stir Fried Fish Cakes and Korean Egg Roll – she has so many fond memo
If you tried this Korean Bean Sprouts Side Dish or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
4.86 from 7 votes
Korean Bean Sprouts Side Dish
By: Chris Joe
Servings: 2
Prep: 5 minutes mins
Cook: 5 minutes mins
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This Korean Bean Sprout Side Dish (Kongnamul-muchim) is a delicious and refreshing side dish that you can make in 10 minutes or less!
Ingredients
Bean Sprouts
- 1 lb bean sprouts, rinsed and cleaned
- 2 quarts water
- 1/2 tbsp salt
Dressing
- 1 scallion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp roasted sesame seeds
- 1/4 tsp sugar
- 1 tsp salt, to taste
US Customary – Metric
Instructions
Bring a pot of water to a boil and add salt. Blanch bean sprouts for 1-2 minutes, then remove and rinse under cold water to stop the cooking process.
Dry the bean sprouts then add to a bowl and combine with scallion, garlic, sesame oil, sesame seeds, sugar, and salt. Mix until all the ingredients are combined and enjoy!
Notes
KEY TIPS:
Cold Water after Blanching
Once your bean sprouts have been blanched, make sure to run them under cold waterimmediately! You want to stop the cooking process and keep them as crisp as possible. Otherwise you will lose the signature crunch of Korean Bean Sprouts.
Dry Your Bean Sprouts
After blanching and putting them in an ice bath, you want to dry your bean sprouts as much as possible to prevent watering down the marinade. I like to lay out a paper towel and put the bean sprouts on top and pat them dry.
You want to dry your bean sprouts as much as possible to prevent watering down the marinade. I like to lay out a paper towel and put the bean sprouts on top and pat them dry.
Food Safety is Key
When handled improperly, bean sprouts can cause food poisoning. Therefore, make sure to follow my tips on “how to pick out bean sprouts” and “how to handle bean sprouts” (in the ingredients section above).
Storage Tips
You can store these in an airtight container in the refrigerator for 3 days.
Nutrition
Calories: 138kcalCarbohydrates: 15gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 682mgPotassium: 367mgFiber: 4gSugar: 10gVitamin A: 108IUVitamin C: 32mgCalcium: 69mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Side Dish
Cuisine: Korean
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
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7 Comments
Just tried it & it was a blast! My family just loved it❤️
Reply
Thank you so much Sally! If you can, please give this recipe a 5 star review!
Reply
my mother used to make this all the time and I’m so glad I came upon this recipe. Tastes like home!Reply
So simple and good!Reply
The only way I like eating bean sprouts 😅Reply
This is a must-try!Reply
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