Chive and Bean Sprout Salad (Buchu Kongnamul Muchim)
Refreshing Spring-Inspired Chive and Bean Sprout Salad
Discover the delightful crunch of fresh bean sprouts perfectly balanced with the fragrant aroma of spring chives! This easy recipe uses simple ingredients, often found on sale at your local market. Lightly blanched bean sprouts are tossed with vibrant chives for a refreshing side dish that’s incredibly versatile. It’s a wonderful accompaniment to rice, and even makes a fantastic addition to bibimbap. Bring the essence of spring to your table with this delightful salad.
Main Ingredients- 200g Bean sprouts (rinsed thoroughly)
- 50g Spring chives (rinsed and cut into 3-4cm lengths)
- 1 Tbsp minced green onion
- 1 Tbsp minced red chili pepper (optional, for added spice)
- 3 cups Water (for blanching bean sprouts)
Seasoning- 1 Tbsp Soy sauce (adjust to taste; use Guk-ganjang or Jin-ganjang)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and mild heat)
- 2 Tbsp Rice syrup or plum extract (for sweetness and depth)
- 1/2 Tbsp Fish sauce or Anchovy sauce (for umami)
- 1/2 Tbsp Minced garlic (optional, but enhances flavor)
- 1 Tbsp Sesame oil (for nutty aroma)
- 1/2 Tbsp Toasted sesame seeds (for texture and nutty flavor)
- Pinch of Black pepper (to taste)
- 1 Tbsp Soy sauce (adjust to taste; use Guk-ganjang or Jin-ganjang)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and mild heat)
- 2 Tbsp Rice syrup or plum extract (for sweetness and depth)
- 1/2 Tbsp Fish sauce or Anchovy sauce (for umami)
- 1/2 Tbsp Minced garlic (optional, but enhances flavor)
- 1 Tbsp Sesame oil (for nutty aroma)
- 1/2 Tbsp Toasted sesame seeds (for texture and nutty flavor)
- Pinch of Black pepper (to taste)
Cooking Instructions
Step 1
In a pot, combine the rinsed bean sprouts with 3 cups of water. Bring to a boil over high heat. Once boiling, cover the pot and blanch for about 2 to 3 minutes. Be careful not to overcook, as this will make the sprouts mushy. Immediately drain the blanched sprouts into a colander to maintain their crispness.
Step 2
While the bean sprouts are cooling, prepare the other ingredients. Cut the rinsed spring chives into bite-sized pieces (about 3-4 cm). Finely mince the green onion and red chili pepper (if using). The chili pepper adds a pleasant kick.
Step 3
Place the drained bean sprouts into a mixing bowl. Add the cut chives and gently toss to combine. Then, add the minced green onion and red chili pepper to the bowl.
Step 4
Add all the seasoning ingredients (soy sauce, gochugaru, rice syrup, fish sauce, minced garlic, sesame oil, sesame seeds, and black pepper) to the bowl. Gently mix everything together with your hands or a spoon, ensuring the seasoning coats the sprouts and chives evenly. Taste and adjust the seasoning if needed.
Step 5
Transfer the seasoned chive and bean sprout salad to a serving dish. It’s ready to be enjoyed immediately! For an even more refreshing taste, you can chill it in the refrigerator for a short while before serving. This salad is also delicious mixed into a bowl of warm rice.
