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    You are in: Home / Recipes / Korean Soybean Sprout Salad (K'ong Namul) Recipe
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    Korean Soybean Sprout Salad (K'ong Namul)

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    30 mins

    2 mins

    Chef #928625's Note:

    A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Wash and clean sprouts.
    2. 2
      Heat 1/2 cup water in a shallow pan over medium heat.when barely simmering add soybean sprouts,cover,and blanch for two minutes.
    3. 3
      Immediately drain and rinse with cold water,then place sprouts in a colander to drain .
    4. 4
      Prepare dressing:Slice green onions as thinly as possible;peel,crush,and mince garlic;if your sesame seeds are raw toast over medium low heat in a dry pan stirring constantly until they begin to pop and smell roasted,removing from hot pan immediately.Mix all ingredients together.
    5. 5
      Chill for 20 minutes to meld the flavors.Serve cold or room temperature.

    Ratings & Reviews:


    Nutritional Facts for Korean Soybean Sprout Salad (K'ong Namul)

    Serving Size: 1 (106 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.5
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 9.1 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 2.6 g
    Sugars 5.0 g
    Protein 3.9 g

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