Nutty, crunchy, and delicious soybean sprout side dish! This recipe shows two ways to prepare – mild and spicy.
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.
Tips for making soybean sprout side dish
- 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.
- 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.
- Do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked.
- 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)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
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)
- 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.
- Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.
John M says
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!
Hyosun says
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.
Pahchie Vang says
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….
Hyosun says
yes it will.
carol says
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?
Hyosun says
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/
Jessica Boedeker says
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!
Hyosun says
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.
John Switzer says
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
Hyosun says
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.
LikeItSpicy says
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!!
Babett Tumurbaatar says
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
Natalie says
How long can u store it for and how?
Hyosun says
Keep in the fridge for up to 4 days.
Chris Ingram says
Can you actually can or Jar them for longer durations?
Hyosun says
Not sure. I’ve never done it or heard about it.
Anja says
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?
Hyosun says
Depends on which one, but kongnamul should be good up to 4 days!
Hanya says
How long do the sprouts keep in the fridge after you’ve cooked and seasoned them?
Hyosun says
3 to 4 days!
Chu says
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 =)
Hyosun says
Hi Chu — Up to 4 days! Enjoy!
AV says
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/
Tran says
7 minutes it’s too long. The sprouts can’t stay crunchy.
Wendy says
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.
Hyosun says
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!
marti says
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!
Hyosun says
Thank you! Glad you liked it. I love kongamul too.
Miss C says
I made too much of these… How can I use the leftovers?
Hyosun Ro says
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!
Yvonne says
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
Hyosun Ro says
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.
Biren @ Roti n Rice says
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.
Sissi says
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.
Stephanie says
The food sounds tasty but what I’m really in love with here is your photos! Love the second one especially, perfect colour/composition
Bee says
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!
Yudith @ Blissfully Delicious says
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 🙂
Yudith @ Blissfully Delicious says
This is one of my favorite side dishes at all time. So simple, light, refreshing and delicious.
Dana says
Ooh, I love bean sprouts! Can’t wait to try this! Is this one serving or enough to share?
Hyosun Ro says
Hi Dana – This will be enough to share, especially as a side dish. Thanks for coming by. Enjoy!
Medifast Success says
Oh I just love sprouts. Thanks so much I look forward to trying both of your recipes.
Cynthia says
I love everything you make. Bean sprouts are a favourite of mine but it is ridiculously expensive here in Barbados and imported 🙁
Kay @ The Church Cook says
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!
erica says
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?
Hyosun Ro says
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.
Charles says
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! 🙂
Cook with Susan says
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.
Suzi says
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.
James Black says
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.
Nami | Just One Cookbook says
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. 😉