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    Home » Side Dish

    Kongnamul Muchim (Soybean Sprout Side Dish)

    Published 02/21/2012. Updated 02/09/2022

    Jump to Recipe

    Nutty, crunchy, and delicious soybean sprout side dish! This recipe shows two ways to prepare – mild and spicy.

    DSC 0079 e1644441005876 - Kongnamul Muchim (Soybean Sprout Side Dish)

    Kongnamul muchim (콩나물 무침) is one of the most commonly served side dishes (banchan, 반찬) in Korean homes. This nutty, crunchy, and delicious side dish is my absolute favorite! It’s also one of the classic vegetables used in bibimbap, adding a nice crunchy to the dish.

    Usually, this dish is mildly seasoned to savor the natural nutty flavor of the soybean sprouts. It’s also very common to add gochugaru (red chili pepper flakes), along with a little bit of soy sauce, for a little spicy kick. The latter is more popular in southern regions of Korea.

    Here, I am showing you both ways. I alternate these different preparations depending on what I’m serving with. For example, if my other dishes are mild, I’ll go with the spicy version to give a little extra kick to the meal. 

    DSC 0081 1 e1644441038530 - Kongnamul Muchim (Soybean Sprout Side Dish)

    Tips for making soybean sprout side dish

    1. Korean home cooks often snip off the roots of soybean sprouts. This will give the finished dish a nice and clean look. It’s not necessary, but you can snip them off if you want.
    2. It’s important not to overcook the soybean sprouts to retain its signature crunchy texture. You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, especially if you over cooked them.
    3. Do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked.
    4. When you drain the bean sprouts after cooking, you can save the cooking liquid and make one serving kongnamul guk (soup) with this broth. Simply add a little bit of cooked kongnamul, minced garlic, and chopped scallions.

    More Soybean Sprouts Recipes

    Kongnamul bap (seasoned soybean sprouts)
    Kongnamul Guk (soybean sprout soup)
    Kimchi kongnamul guk (kimchi soybean sprout soup)
    Kongnamul japchae (soybean sprout japchae)

    DSC 2422 e1644441090714 - Kongnamul Muchim (Soybean Sprout Side Dish)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0081 1 350x350 - Kongnamul Muchim (Soybean Sprout Side Dish)

    Kongnamul muchim (soybean sprout side dish)

    4.50 from 36 votes
    Side Dish
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Print Recipe

    Ingredients

    Mild

    • 1 pound kongnamul (콩나물), soybean sprouts
    • 1 scallion, finely chopped
    • 1 teaspoon minced garlic
    • 1 tablespoon sesame oil
    • 1 teaspoon sesame seeds
    • salt (about 1 teaspoon) and pepper to taste

    Spicy

    • 1 pound kongnamul (콩나물), soybean sprouts
    • 1 scallion, finely chopped
    • 1 teaspoon minced garlic
    • 1 - 2 teaspoons gochugaru (고추가루), Korean red chili pepper flakes
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon sesame seeds
    • salt (about 1/2 teaspoon) and pepper to taste

    Instructions

    • Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
      DSC 2061 640x428 - Kongnamul Muchim (Soybean Sprout Side Dish)
    • Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
      DSC 2064 640x428 - Kongnamul Muchim (Soybean Sprout Side Dish)
    • Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.
      DSC 2072 640x428 - Kongnamul Muchim (Soybean Sprout Side Dish)

    Notes

    1. It’s important not to overcook the soybean sprouts to retain its crunchy texture.
    2. Do not open the lid while cooking the sprouts, or the raw bean smell will linger even after cooked.
    3. You can make one serving kongnamul guk (soup) with this broth. Simply add a little bit of cooked kongnamul, minced garlic, and chopped scallions.
    4. You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, especially if you over cooked them.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    « Mu Namul (Korean Radish Namul)
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    Reader Interactions

    Comments

    1. John M says

      March 19, 2022 at 12:45 pm

      5 stars
      How picky are you about removing bad beans that you get from the market? I can tell it is important to remove the black ones, but what if they have some very small black spots starting on them; is it fine to keep them or should they be removed also? Thank you for the instructions and tips!

      Reply
      • Hyosun says

        March 20, 2022 at 7:36 pm

        Ha ha I’m not that picky. If they are very small, I may miss them sometimes because I don’t inspect them that carefully. You’re welcome! Thank YOU for using my recipes.

        Reply
    2. Pahchie Vang says

      March 18, 2022 at 10:01 pm

      Will this side dish retain it’s crunch and flavor if stored in air-tight container? I was thinking of making a bunch for the week….

      Reply
      • Hyosun says

        March 20, 2022 at 7:38 pm

        yes it will.

        Reply
    3. carol says

      January 15, 2022 at 4:07 pm

      5 stars
      Just started making beansprouts homemade since my daughter loves them. This is the best recipe! I’ve tried several and this one taste like my moms!
      Question, if I want to make the bean sprout soup as well, any reason I should still drain and shock the sprouts before making the soup or should I just remove as much as I want and shock those?

      Reply
      • Hyosun says

        January 16, 2022 at 1:02 pm

        Yay!! So happy to hear that. You don’t need to shock them for the soup. Check out my kongnamul guk recipe here:
        https://www.koreanbapsang.com/kongnamul-guk-soybean-sprout-soup/

        Reply
    4. Jessica Boedeker says

      June 06, 2021 at 9:20 pm

      Hello! I made kimchi jigae, braised potatoes, pickled cucumbers, and these bean sprouts today! All from your recipes! Thank you for your wonderful instructions! So yummy!

      Reply
      • Hyosun says

        June 06, 2021 at 10:28 pm

        Oh that’s great to hear! I bet it was a lot of work but totally worth it. Thank you for leaving me the feedback!! It means so much to me.

        Reply
        • John Switzer says

          November 08, 2021 at 4:10 pm

          My favorite Asian store sell bulk kimchi but I don’t think it’s very fermented. The kimchi in jars is more sour. I like it more.Should I leave the bulk kimchi out till it bubbles? Thanks

          Reply
          • Hyosun says

            November 13, 2021 at 7:21 pm

            oh sorry about the late reply. Was traveling. Yes you can leave it out at room temp, but it will also get slowly sour in the fridge.

            Reply
    5. LikeItSpicy says

      March 27, 2020 at 1:11 pm

      I just discovered your website and I love your recipes. They are authentic (I think, because I’m not really Korean but I go to Korean restaurants frequently) and you make it so easy to understand. It has inspired me. Thank you, Hyosun. But I’ve got to say to everyone who leaves a comment: Come on, folks, please READ her answers before posting questions! Gosh, there’s FOUR question asking the SAME THING!!! Thanks again, Eomma!!

      Reply
      • Babett Tumurbaatar says

        August 27, 2020 at 11:09 am

        5 stars
        Thank you very much for your lovely recipies. I’m preparing them for my four kids and husband. That food you have placed on your website so simple to make. I’m really glad that I found your blog. I’m leaving in Hungary. I like Korean foods. Thank you very much. Babett

        Reply
    6. Natalie says

      May 12, 2019 at 4:33 pm

      How long can u store it for and how?

      Reply
      • Hyosun says

        May 12, 2019 at 10:36 pm

        Keep in the fridge for up to 4 days.

        Reply
      • Chris Ingram says

        May 05, 2021 at 7:57 pm

        Can you actually can or Jar them for longer durations?

        Reply
        • Hyosun says

          May 06, 2021 at 4:17 pm

          Not sure. I’ve never done it or heard about it.

          Reply
    7. Anja says

      March 12, 2019 at 6:48 am

      Awesome! I want to prepare some side dishes for when I don’t have much time to cook (preparing rice is so quick), so I wonder how long this will hold itself in the fridge?

      Reply
      • Hyosun says

        March 16, 2019 at 12:41 am

        Depends on which one, but kongnamul should be good up to 4 days!

        Reply
    8. Hanya says

      January 07, 2019 at 4:44 pm

      How long do the sprouts keep in the fridge after you’ve cooked and seasoned them?

      Reply
      • Hyosun says

        January 09, 2019 at 2:13 am

        3 to 4 days!

        Reply
    9. Chu says

      April 19, 2017 at 2:54 pm

      Hello Hyoson, thank you so much for the recipe!! I do have one question, how long can i keep these banchan inside the fridge? I am thinking of cooking Bibimbap and would like to prepare some banchan beforehand =)

      Reply
      • Hyosun says

        April 19, 2017 at 11:03 pm

        Hi Chu — Up to 4 days! Enjoy!

        Reply
    10. AV says

      April 14, 2017 at 4:19 am

      I tried your recipe not long ago, as I’ve been trying a lot of Korean food lately. Photos of it can be found here: https://tmifood.wordpress.com/2017/04/14/kongnamul-muchim/

      Reply
    11. Tran says

      May 20, 2016 at 10:13 am

      7 minutes it’s too long. The sprouts can’t stay crunchy.

      Reply
    12. Wendy says

      April 15, 2015 at 10:13 am

      Hello. I was wondering how long these keep in the fridge if I store them in jar? I loveeee these and wanted to include them in my weekly meals prep for lunch.

      Reply
      • Hyosun says

        April 16, 2015 at 10:31 pm

        I usually use it for 3 to 4 days. It’s great to make it once and serve with your meals for next several days. The beauty of Korean side dishes! Enjoy!

        Reply
    13. marti says

      February 13, 2015 at 9:42 pm

      Hi Hyosun…since I found your website a month ago, I’ve made this 3 times…I loooove this dish! Thank you for sharing all the wonderful receipes…I plan to try all recipes without meat. Also, I really appreciate the beautiful photography. Keep up the wonderful cooking!

      Reply
      • Hyosun says

        February 14, 2015 at 1:02 am

        Thank you! Glad you liked it. I love kongamul too.

        Reply
    14. Miss C says

      March 04, 2012 at 12:34 am

      I made too much of these… How can I use the leftovers?

      Reply
      • Hyosun Ro says

        March 04, 2012 at 1:40 am

        Make kongnamul bibimbap. Add some gochujang sauce (see my bibimbap recipe) and some sliced kimchi if you want. It will be delicious. In fact, that’s what I did with my leftovers from this post. Hope you like it!

        Reply
    15. Yvonne says

      February 27, 2012 at 6:07 am

      Mrs Ro
      I would like to compliment you on your blog. It is wonderful. I have always been curious about Korean cuisine and you present beautiful photos and precise instructions.
      I was wondering about this kongnamul dish, should you eat it right away or does it taste better made the day before?
      Thank you
      Yvonne

      Reply
      • Hyosun Ro says

        February 28, 2012 at 5:18 pm

        Hi Yvonne – Thank you very much for your kind words! I like it better when it’s freshly made, but it will taste still good the next day.

        Reply
    16. Biren @ Roti n Rice says

      February 25, 2012 at 1:30 am

      The spicy one is my favorite Korean condiment apart from poggi kimchi. Thanks for sharing your recipe with us. I will definitely give it a try.

      Reply
    17. Sissi says

      February 23, 2012 at 10:48 am

      Hyosun, this is one of the biggest discoveries in a life of someone who adores soybean sprouts! I have them very often in salads, sometimes in stir-fries, but this Korean way of serving them is simply extraordinary! One more Korean recipe to make very soon.

      Reply
    18. Stephanie says

      February 23, 2012 at 5:25 am

      The food sounds tasty but what I’m really in love with here is your photos! Love the second one especially, perfect colour/composition

      Reply
    19. Bee says

      February 23, 2012 at 12:09 am

      I love it with or without chili flakes. I remember the first time I made this dish by myself and ate it all at one sitting (4 potrions!). It was that good!

      Reply
    20. Yudith @ Blissfully Delicious says

      February 23, 2012 at 1:20 am

      This is one of my fave side dishes of all time. I can eat a large plate of this on my own when I go to a Korean restaurant. I really need to make this on my own at home 🙂

      Reply
    21. Yudith @ Blissfully Delicious says

      February 23, 2012 at 1:14 am

      This is one of my favorite side dishes at all time. So simple, light, refreshing and delicious.

      Reply
    22. Dana says

      February 23, 2012 at 1:10 am

      Ooh, I love bean sprouts! Can’t wait to try this! Is this one serving or enough to share?

      Reply
      • Hyosun Ro says

        February 23, 2012 at 4:52 am

        Hi Dana – This will be enough to share, especially as a side dish. Thanks for coming by. Enjoy!

        Reply
    23. Medifast Success says

      February 22, 2012 at 5:57 pm

      Oh I just love sprouts. Thanks so much I look forward to trying both of your recipes.

      Reply
    24. Cynthia says

      February 22, 2012 at 12:50 pm

      I love everything you make. Bean sprouts are a favourite of mine but it is ridiculously expensive here in Barbados and imported 🙁

      Reply
    25. Kay @ The Church Cook says

      February 22, 2012 at 11:31 am

      As a child, I would walk over to my neighbor who would grow these sprouts in their back kitchen area. Brings such fond memories of my childhood in Korea! 🙂 These look wonderful, Hyosun!

      Reply
    26. erica says

      February 22, 2012 at 6:55 am

      Thanks for posting this recipe! It is one of my favorite namuls 🙂
      Unfortunately, good soybean sprouts are not available in the stores where I live (we have similar looking sprouts, but they lack the yummy, nutty bean at one end). Have you ever tried sprouting your own at home, and if so, do you have any tips for how to do that?

      Reply
      • Hyosun Ro says

        February 23, 2012 at 5:06 am

        Hi erica – You’re probably talking about mung bean sprouts. Yes, I have. If you can find good soybeans, it’s really easy to sprout. I’ve been thinking about doing a post on that one day. Need to water 2 – 3 times a day. Keep them in a dark place, or the beans will turn green. When you are ready to start, e-mail me. I will give you more details.

        Reply
    27. Charles says

      February 21, 2012 at 10:05 pm

      Hi Hyosun, thanks for posting these – there’s a wonderful Korean restaurant near where I live – They serve fantastic food, and always have these as one of the many, many awesome accompaniments with the meals. I never knew what they were called before – now I can make them myself, yay! 🙂

      Reply
    28. Cook with Susan says

      February 21, 2012 at 5:28 pm

      Thank you for the bean sprout recipe and taking the mystery out of Korean cooking. I love how you make everything seem so simple and yummy.

      Reply
    29. Suzi says

      February 21, 2012 at 5:23 pm

      I love this dish, soy bean sprouts have a unique flavor compared to the regular sprouts. I am really going for the spicy version. thanks for sharing this.

      Reply
    30. James Black says

      February 21, 2012 at 4:41 pm

      Those meals that you have on this article look amazing. I use Sprouts for a lot of my own meals and it’s a wonder food in my opinion.

      Reply
    31. Nami | Just One Cookbook says

      February 21, 2012 at 7:18 am

      Hi Hyosun! Thank you for putting “mild” option. 🙂 I love this dish so much and when I use bean sprout for Japanese cooking and have leftover, I always make this dish. Next time I’ll have to try your recipe! I will be happy then that a bag of soy bean sprouts is big enough for me to make this dish. 😉

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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