Kongnamool (Korean Soybean Sprout Salad)


Kongnamool (Korean Soybean Sprout Salad)
Prep time
Total time
A summertime staple courtesy of Junie K.
Recipe type: Salad
Cuisine: Asian
Serves: 4
  • ½ pound bean sprouts
  • ½ pound sugar snap peas
  • 3 green onions, sliced
  • Sauce:
  • 2 Tablespoons shoyu (Japanese Soy Sauce)
  • 3 Tablespoons Mirin (Sweet Japanese Vinegar)
  • 2 Tablespoons sesame oil
  • 2 Tablespoons chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • Pinch salt
  • 1 Tablespoon sesame seeds
  1. Bring a large pot of lightly salted water to a boil. Add bean sprouts and boil uncovered for about 15 seconds. Strain and cool in ice water. Slice the peas lengthwise.
  2. Whisk sauce ingredient in medium bowl. Add in sprouts & spring peas. Toss until coated. Chill.
This salad can be made ahead of time and chilled until ready to eat. Note however that as it sits, the bean sprouts and snap peas soften. If you want crunch to the peas, serve sooner than later!

I used sriracha for the chili sauce and my salad had quite a kick to it. Feel free to use whichever chili sauce trips your trigger!

And remember to adjust the proportions in the dressing to suit your palate.



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