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. Here, I am showing both ways. It’s important not to overcook the soybean sprouts to retain its signature crunchy texture. Also, do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked.
Kongnamul muchim is my absolute favorite. It’s nutty, crunchy, and delicious!
You may also like a soup made with soybean sprouts, kongnamul guk.
Mild:
1 pound kongnamul (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 (soybean sprouts)
1 scallion, finely chopped
1 teaspoon minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 – 2 teaspoons gochugaru (red chili pepper flakes)
1 tablespoon soy sauce
salt (about 1/2 teaspoon) and pepper to taste
Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. It’s not necessary to snip off the roots, but you can if you want. Place 1 cup of water in a medium size pot with a teaspoon of salt. Add the bean sprouts. Cover, and cook over high heat for about 7 minutes. (Do not open the lid until done.)
Drain quickly, and cool. (You can shock the sprouts in cold water to stop the cooking for an extra crunch, but not necessary.) Toss with the remaining ingredients. Taste a little and add more salt to your taste if needed.
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!!
How long can u store it for and how?
Keep in the fridge for up to 4 days.
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?
Depends on which one, but kongnamul should be good up to 4 days!
How long do the sprouts keep in the fridge after you’ve cooked and seasoned them?
3 to 4 days!
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 =)
Hi Chu — Up to 4 days! Enjoy!
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/
7 minutes it’s too long. The sprouts can’t stay crunchy.
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.
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!
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!
Thank you! Glad you liked it. I love kongamul too.
I made too much of these… How can I use the leftovers?
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!
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
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.
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.
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.
The food sounds tasty but what I’m really in love with here is your photos! Love the second one especially, perfect colour/composition
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!
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 🙂
This is one of my favorite side dishes at all time. So simple, light, refreshing and delicious.
Ooh, I love bean sprouts! Can’t wait to try this! Is this one serving or enough to share?
Hi Dana – This will be enough to share, especially as a side dish. Thanks for coming by. Enjoy!
Oh I just love sprouts. Thanks so much I look forward to trying both of your recipes.
I love everything you make. Bean sprouts are a favourite of mine but it is ridiculously expensive here in Barbados and imported 🙁
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!
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?
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.
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! 🙂
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.
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.
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.
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. 😉