Kongnamul muchim (Korean Soybean Sprouts Side Dish)

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)

Korean Soybean Sprouts Side Dish, 2 Ways (Spicy & Non-Spicy)
5 from 6 votes
Prep Time 5 minutes
Cook Time 3 minutes


  • 12 oz soybean sprouts split (6 oz spicy, 6 oz mild)
  • 1 tbsp kosher salt
  • 1 tsp crushed sesame seeds

Seasoning for mild version

  • 1 tsp kosher salt
  • 1/4 tsp sugar
  • 2 tsp sesame oil
  • 1 green onion chopped
  • 1 garlic clove minced
  • 1 tsp crushed sesame seeds

Seasoning for spicy version

  • 2 tsp gochugaru (Korean red pepper flakes)
  • 2 tsp sesame oil
  • 1 tsp fish sauce or soy sauce for vegans
  • 1 green onion chopped
  • 1 garlic clove minced


  • Bring some water to a boil (enough water to cover the bean sprouts) and add 1 tbsp kosher salt
  • Wash the bean sprouts well and discard any black beans
  • 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

*This post contains affiliate links to products that I actually use & recommend. I am not sponsored by these brands, but I do make a small commission from qualifying purchases made through these links.

This Post Has 6 Comments

  1. Hi__vs

    5 stars
    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!

  2. @mzfranki

    5 stars
    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!!!

  3. Lauren

    5 stars
    Your recipe is my go-to for this banchan! Thank you for the awesome recipe!

  4. @shumberries

    5 stars
    This is my favorite recipe! I love soybeans sprouts and the easy-to-follow directions with pictures are game-changing.

  5. Rockiix

    5 stars
    This was a hit at my korean bbq night. 😋 It was a great recipe.

  6. Margaret Lee

    5 stars
    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!

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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