Kongnamul muchim (Korean Soybean Sprouts Side Dish)
Jun 11, 2021, Updated Feb 28, 2024
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Kongnamul muchim is another classic staple in Korean cuisine. It’s healthy, easy to prepare, and extremely versatile.
I LOVE soybean sprouts. I love them so much I can even eat them raw! It is such a great side dish that adds texture and some fresh, delicious flavor. It is also a MUST have for bibimbap!
Like many other banchan, every household has a different recipe. I am going to show you how I make mine, two ways (classic & spicy). I personally prefer the spicy version, but you will more commonly see the classic version at Korean restaurants.
Helpful Tips:
- Keep the lid closed– when you are boiling the soybean sprouts, do not open the lid. Not only will it make your house smell weird, it will also make the sprouts taste bad.
- Buy fresh sprouts- try to find a bag without too many beans that have turned black or have brown root ends.
- Do not overcook/undercook- overcooking will ruin the crunchy texture but you want to be careful not to undercook the bean part either.
Kongnamul muchim-콩나물 무침 (Korean Soybean Sprouts Side Dish)
Ingredients
- 12 oz soybean sprouts, split (6 oz spicy, 6 oz mild)
- 1 tsp crushed sesame seeds
Seasoning for mild version
- ¼ tsp sea salt
- ¼ tsp sugar
- ¹⁄₂ tsp sesame oil
- 1 green onion, chopped
- 1 garlic clove, minced
- ¹⁄₂ tsp crushed sesame seeds
Seasoning for spicy version
- 1 tsp gochugaru (Korean red pepper flakes)
- ¹⁄₂ tsp sesame oil
- ¹⁄₂ tsp fish sauce, or soy sauce
- 1 green onion, chopped
- 1 garlic clove, minced
- salt, as needed
Instructions
- Bring some water to a boil (enough water to cover the bean sprouts).
- Wash the bean sprouts well and discard any browned pieces.
- Cover & boil the soybean sprouts for 3 minutes.
- Drain and rinse under cold water.
- Split the soybean sprout portions in half and add all the seasoning ingredients to each, respectively.
- Sprinkle the remaining crushed sesame seeds on top and serve right away or store in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
looks and sound DELICIOUS! I have my sprouts, will make this afternoon! thank you for sharing!
Very good soybean sprouts recipe, I love the sweet taste that you added sugar that other recipe didn’t add. Crushed sesame seeds is also unique. I also added slices of shallots.
Very delicious, thank you.
Looks and sounds GREAT! Just got sprouts yesterday and will make this afternoon. Thank you for sharing the recipe!
Very fresh and crunchy with great flavor. I did find the mild batch to be too salty, so I’d probably half the amount of salt next time.
So easy to make and it tastes so good and refreshing! Better than most restaurant! This will be my go too recipe! Thank you!
This one is my favorite banchan recipe. Love it cause there’s spicy for me and mild for son! My most favorite recipe of yours is your ssamjang but I couldn’t find it on your website. It’s the best sauce and I eat it with everything!
This has been my go to since you posted it in 2021. I love this recipe. Quick, simple and to the point!! Matter of fact, I made this the other night and just doubled the recipe. That’s how good it is!!!
Your recipe is my go-to for this banchan! Thank you for the awesome recipe!
This is my favorite recipe! I love soybeans sprouts and the easy-to-follow directions with pictures are game-changing.
This was a hit at my korean bbq night. 😋 It was a great recipe.
Dude let me tell you. Your bokchoy kimchi was a huge hit with my boyfriend and my brother. They constantly ask me to make it. Thank you and I signed up so I never miss a recipe from you. Thanks girl!