Scallion Salad
A crispy, delicious, and not-too-spicy scallion salad.
📝 Editor's Notes
Today, we're introducing Kongnamul Muchim (콩나물무침), a savory and umami-rich bean sprout salad that's a staple on Korean dining tables.
This recipe is characterized by cooking bean sprouts in anchovy broth for a deeper flavor and using a steaming process to achieve a crisp texture.
The cooking process is simple, making it easy for even beginner cooks to follow.
As long as you have fresh bean sprouts, you can prepare this delicious side dish anytime.
It's a healthy namul (vegetable dish) that can be enjoyed year-round without being heavy.
It's particularly comforting and satisfying when eaten with rice, especially when you've lost your appetite.
It's also incredibly delicious when mixed with a bowl of warm rice.
🛒 Ingredient Tips
When choosing bean sprouts, it's best to select ones with stalks that are not too thick, have few fine roots, and are yellowish in color.
Avoid those with dark or mushy heads, and be wary of packages with too much moisture or an unpleasant smell, as these are signs of staleness.
For fish sauce (myeolchi aekjeot), choose a clear and transparent domestic product for a deep umami flavor without any fishy smell.
Using freshly pressed sesame oil from an oil mill will add a much richer, nutty aroma.
If you grind whole sesame seeds yourself to make toasted sesame seeds, you can enjoy an even more fragrant and nutty taste.
🔄 Substitution Guide
If you don't have anchovy broth, you can substitute it with kelp broth or rice water.
While the depth of flavor might be less than with anchovy broth, it can still provide a sufficiently clean taste.
Instead of anchovy fish sauce (myeolchi aekjeot), you can season with 1 tbsp of guk-ganjang (Korean soup soy sauce) and a pinch of salt; however, the umami might be slightly reduced, so adjust to taste.
If you dislike minced garlic or green onions, you can omit or reduce the amount.
If you don't have toasted sesame seeds, you can lightly toast whole sesame seeds in a pan, or add a small amount of perilla powder for extra nuttiness.
However, the unique nutty aroma of toasted sesame seeds may be hard to fully replace.
🥘 Ingredients
👨🍳 Cooking Points
There are two key cooking points for this Kongnamul Muchim (콩나물무침).
First is how to boil the bean sprouts.
Place the bean sprouts and anchovy broth in a pot, cover it, and boil on high heat for exactly 3 minutes.
It's crucial not to open the lid midway, as this can cause the bean sprouts to develop a distinctive 'beany' smell.
Either keep the lid closed from start to finish, or choose to cook them with the lid completely open from the beginning.
Second is the steaming process.
After boiling for 3 minutes, turn off the heat and let them steam, covered, for another 2 minutes.
This ensures the bean sprouts are cooked through while retaining their crisp texture.
The secret to maintaining crispness is to let them cool naturally without rinsing in cold water.
👨🍳 Directions
Add 1 tbsp coarse salt to boiling water. Cut scallions in half and blanch the root ends first for about 10 seconds.
Add the remaining scallions and blanch for another 30 seconds (total 40 seconds). Flip them halfway through to ensure even cooking.
Rinse the blanched scallions in cold water, then squeeze out excess water thoroughly.
Halve 1 red chili pepper, remove the seeds, and julienne it.
Prepare the seasoning sauce. Combine 1.5 tbsp gochugaru (고춧가루), 1.5 tbsp brewed soy sauce, 0.5 tbsp fish sauce (myeolchi/kkanari aekjeot), 1 tbsp plum extract (maesil-aek), 1 tbsp oligosaccharide syrup, and 1 tbsp gochujang (고추장). Mix well.
In a bowl, combine the blanched scallions, julienned red chili pepper, 1 tbsp minced garlic, 1 tbsp toasted sesame seeds, and 1 tbsp sesame oil. Add the prepared seasoning sauce and mix thoroughly by hand, gently tossing and massaging.
Transfer the mixed scallion salad to a serving dish.
💡 Tips
When blanching scallions, start with the root ends first to ensure even cooking.
Rinsing blanched scallions in cold water and squeezing out excess water helps maintain their crispy texture.
Preparing the seasoning sauce in advance can deepen its flavor.
📦 Storage & Reuse
It's best to store the finished Kongnamul Muchim (콩나물무침) in an airtight container in the refrigerator.
It can be enjoyed fresh for about 2-3 days.
The crispy texture of the bean sprouts may diminish and the seasoning flavor may change over time, so it's recommended to consume it as soon as possible.
Freezing is not recommended as it can make the bean sprouts soggy.
Leftover Kongnamul Muchim can be stir-fried with rice to make Kongnamul Bibimbap, or added to ramyeon or stew for a refreshing and clean taste.
Using leftover bean sprouts to make jeon (Korean pancakes) is also a delightful treat.
🥢 Who This Is For
This Kongnamul Muchim (콩나물무침) has a mild and clean flavor, making it suitable for any Korean meal.
It's especially good when paired with strong-flavored main dishes like spicy Jeyuk Bokkeum (제육볶음) or Kimchi Jjigae (김치찌개), as it helps balance the flavors and creates a more harmonious table.
It's a great side dish for children and a healthy, light option for those on a diet.
It can also be used as an ingredient for bibimbap or as a simple packed lunch side dish.
We recommend it as an easy and enjoyable everyday side dish for the whole family.
🔥 Nutrition Info
One serving (approx.
100g) of this Kongnamul Muchim (콩나물무침) recipe is relatively low in calories, estimated at around 50-70 kcal.
It can be estimated to contain approximately 4-5g of protein, 3-4g of fat, and 5-7g of carbohydrates.
Bean sprouts are rich in Vitamin C, which helps prevent colds and reduce fatigue, and contain abundant asparagine, making them very effective for relieving hangovers.
They are also rich in dietary fiber, which promotes gut health and provides a feeling of fullness, aiding in weight management.
With small amounts of minerals and unsaturated fatty acids from anchovy fish sauce and toasted sesame seeds, it is a nutritionally balanced and healthy side dish.
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