Crisp and Clean White Bean Sprout Salad (Kongnamul Muchim)
The Ultimate Basic Banchan: How to Make Delicious White Bean Sprout Salad Without the Fishy Smell
Here’s a simple and quick recipe for a refreshing white bean sprout salad! I’ll share my secret tips for blanching bean sprouts to a perfect crispness, eliminating any unpleasant odor. This is a fundamental side dish that’s perfect for any meal.
Ingredients for Blanching Bean Sprouts- 200g fresh bean sprouts
- 1 Tbsp cooking oil (to prevent fishy smell)
- 1 Tbsp coarse salt (to prevent fishy smell and season)
- 1 cup (200ml) water
Seasoning Ingredients- 1/2 Tbsp minced garlic
- 1 Tbsp finely chopped white parts of green onion
- 1/2 Tbsp anchovy sauce (or soy sauce)
- Pinch of fine salt (to taste)
- 1 Tbsp sesame oil (for aroma)
- Pinch of toasted sesame seeds
- 1/2 Tbsp minced garlic
- 1 Tbsp finely chopped white parts of green onion
- 1/2 Tbsp anchovy sauce (or soy sauce)
- Pinch of fine salt (to taste)
- 1 Tbsp sesame oil (for aroma)
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
[Preparing the Bean Sprouts] Start by preparing the bean sprouts. Depending on the dish, you might remove the heads or tails, but for this salad, we’ll just remove the thin outer skin from the sprout heads. Rinse them under running water about twice, and they’re ready! 
Step 2
[Blanching Bean Sprouts – Tip 1] Pour about 1 cup (200ml) of water into a pot. Add 1 Tbsp of coarse salt and 1 Tbsp of cooking oil. This step is crucial for ensuring the bean sprouts remain crisp and free from any fishy odor. 
Step 3
[Blanching Bean Sprouts – Tip 2] Add the rinsed bean sprouts to the pot of cold water. It’s important to start with cold water, as adding them to boiling water can cause them to smell fishy. 
Step 4
[Blanching Bean Sprouts – Tip 3] Cover the pot with a lid and bring to a boil over high heat for exactly 3 minutes. The exact cooking time may vary slightly depending on the amount of bean sprouts, but resist the urge to lift the lid frequently, as this releases steam and can cause the fishy smell! 3 minutes is the golden time for perfectly crisp yet tender sprouts. 
Step 5
[Blanching Bean Sprouts – Tip 4] Once 3 minutes have passed, turn off the heat but keep the lid on. Let the sprouts steam for an additional 1 minute. This allows the heat to distribute evenly, making the sprouts even more tender. 
Step 6
[Blanching Bean Sprouts – Finishing] After steaming, drain the bean sprouts and rinse them briefly under cold running water to stop the cooking process and cool them down. Drain them thoroughly in a colander to remove all excess water. This ensures the seasoning will adhere well and not make the salad watery. 
Step 7
[Preparing the Seasonings] Finely chop the white parts of the green onion. These will add a lovely aroma to the dish. 
Step 8
[Mixing the Salad – Part 1] In a large bowl, combine the thoroughly drained bean sprouts and the finely chopped green onion. 
Step 9
[Mixing the Salad – Part 2] Add the minced garlic (1/2 Tbsp), anchovy sauce (1/2 Tbsp), a pinch of fine salt (adjust to your preference), sesame oil (1 Tbsp for that nutty aroma), and a sprinkle of toasted sesame seeds. If you don’t have anchovy sauce, soy sauce can be used as a substitute. 
Step 10
[Final Touches] Gently mix everything together with your hands, ensuring the seasonings are evenly distributed throughout the bean sprouts. Be careful not to overmix or crush the sprouts. Gently toss until well combined, and your crisp and delicious white bean sprout salad is ready to serve! 