Kongnamul muchim (콩나물 무침), soybean sprout side dish, 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.
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.
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.
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.
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)
Have you tried this soybean sprout side dish recipe? Please rate the recipe below and leave a comment! Stay in touch by following me onYouTube,Pinterest,Twitter,Facebook, andInstagram.
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.
- Drain quickly, and cool, reserving the broth if you want. (See the note.) 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.
