Kongnamul muchim- 콩나물 무침 (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 

Watch how to make it

Kongnamul muchim-콩나물 무침 (Korean Soybean Sprouts Side Dish)

Korean Soybean Sprouts Side Dish, 2 Ways (Spicy & Non-Spicy)
Prep Time 5 mins
Cook Time 3 mins


  • 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
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Stella Navarro-Kim

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Hi, I'm Stella! I come from a multicultural background, and learning how to cook has been one of the best ways for me to stay connected to my heritage. I truly believe that anyone can cook as long as they have the passion to learn. Thank you for being here!

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