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Bean Sprout Namul (Korean-style Salad)
Serves 2 · About 10 min
Boiled bean sprouts tossed with sesame oil and chicken bouillon powder. Quick to make, and keeps in the fridge until the next day.
① Wash the bean sprouts→② Boil quickly→③ Drain well→④ Toss with seasonings
What to buy
Vegetables
Seasonings
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How to make it
1
Wash the bean sprouts
- Put the bean sprouts in a colander and rinse quickly under running water
- Remove any brown ones and any bean skins
- You do not need to remove the thin roots
How to tell it's doneThey are washed and draining in the colander.
2
Boil quickly
- Put 1 L water in a pot and bring to a boil over high heat
- Add the bean sprouts and boil for 1 min, pushing them under with chopsticks
How to tell it's doneThe bean sprouts are a little see-through, and when you lift one, it bends without breaking.
Be carefulIf you boil them too long, they lose their crunch. Drain after 1 min.
3
Drain well
- Put a colander in the sink and pour in the bean sprouts with the hot water (steam rises, so keep your face away)
- Spread them out in the colander and let cool until you can touch them
- Squeeze them lightly with both hands to get the water out
How to tell it's doneAlmost no water drips when you squeeze.
Be carefulIf water is left, the flavor gets weak, and it turns watery as it sits.
4
Toss with seasonings
- In a bowl, mix 1/2 tsp chicken bouillon powder, 1/4 tsp salt, 1/4 tsp garlic and 1 tbsp sesame oil
- Add the bean sprouts and toss everything with chopsticks
- Sprinkle on 1 tsp white toasted sesame seeds
- Taste it. If the flavor is weak, add a pinch of salt
ReadyReady to eat right away. Put leftovers in a container with a lid in the fridge and eat by the next day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
WateryThey were not squeezed enough in step 3. Next time, let them cool well, then squeeze.
They are limpBoiled too long. Next time, drain after 1 min.
The flavor is weakNot enough salt, or water was left. Add salt a pinch at a time and taste.
The garlic is too strongNext time, use half the garlic (1/8 tsp).
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