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    Home » All Recipes » Asian Recipes

    Korean Soybean Sprout Side Dish - Kongnamul Muchim

    Published: Feb 10, 2020 · Modified: Feb 10, 2020 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 14 Comments

    190 shares
    Jump to Recipe
    Korean soybean sprout side dish

    This Korean soybean sprout side dish- kongnamul muchim, is a popular side dish (banchan) that's great in bibimbap! A healthy, vegan Korean side dish ready in under 15 minutes!

    Korean soybean sprout side dish, kongnamul muchim, in a white bowl

    This is my mom's recipe for Korean soybean sprout side dish, called kongnamul muchim. It would always be one of my favortie banchans (side dishes) on our dinner table when having a Korean meal.

    The soybean sprouts have a wonderful crunchy texture and is flavored with garlic and sesame oil. It's simple, easy to make, and ready in under 15 minutes!

    What does Korean soybean sprouts taste like?

    Korean soybean sprouts have a pretty mild flavor on their own. The yellow part of the sprout has a slightly neutral, nutty flavor while the long white stem has a crunchy texture.

    This side dish is flavored with a simple dressing of garlic, sesame oil, salt, and scallions. It's a common side dish served at Korean restaurants and is one of the more lightly flavored side dishes when compared to kimchi.

    How to make Korean soybean sprouts side dish?

    Start by washing and draining the soybean sprouts under clear running water. Discard any discolored sprouts that have blemishes. They should have long, crisp, white stems with a firm, yellow, sprouted head.

    soybean sprouts in a colander

    Add the soybean sprouts and water to a large pot and heat it over medium heat while covered with a lid. They should soften up in about 7 to 8 minutes.

    soybean sprouts in a metal pot

    Below you can see the soybean sprouts have lost its white color and the stems have become more pliable after cooking for 7 to 8 minutes.

    soybean sprouts steamed in a pot

    Drain off all the water from the pot and dress the soybean sprouts with garlic, sesame oil, scallions, and salt to taste. You can also add sesame seeds.

    Korean soybean sprouts with scallions in a pot

    Serve this Korean soybean sprout side dish along side a bowl of steamed rice and other banchan (side dishes).

    Storing & Using Leftovers

    Store leftovers in an airtight container and keep in the fridge for up to 3 days.

    Using leftovers:

    • add to bibimbap
    • include in Asian stir frys
    • add to Asian noodle soups or Korean ramen
    Korean soybean sprout side dish, kongnamul muchim, in a white bowl

    Hope you enjoy this recipe for Korean soybean sprout side dish!

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    Korean soybean sprout side dish, kongnamul muchim, in a white bowl

    Korean Soybean Sprout Side Dish - Kongnamul Muchim

    This Korean soybean sprout side dish is a popular side dish (banchan) that's great in bibimbap! A healthy, vegan Korean side dish ready in 15 minutes!
    5 from 62 votes
    Pin Share Print
    Prep Time 5 mins
    Cook Time 8 mins
    Total Time 13 mins
    Course Side Dish
    Cuisine Asian, Korean
    Servings 6

    ☑ Ingredients
     

    • 5 cups soybean sprouts
    • ½ cup filtered water
    • 1 teaspoon garlic - finely minced
    • 2 teaspoons sesame oil
    • 1 stalk scallion - chopped
    • salt to taste
    • 1 teaspoon sesame seeds - optional
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    Instructions
     

    • Wash the soybean sprouts and drain them well. Add the soybean sprouts and water to a large pot and cover tightly with a lid.
    • Heat the pot over medium heat for about 7 to 8 minutes or until the soybean sprouts soften and become pliable. Try not to open the lid too much during the cooking time. Turn off the heat and drain all the water from the pot.
    • Transfer the soybean sprouts to a large bowl and add the garlic, sesame oil, scallions, sesame seeds, and salt to taste. Mix together and adjust for seasoning.

    ✎ Recipe Notes

    • Store leftovers in an airtight container and keep in the fridge for up to 3 days. 

    Nutrition

    Calories: 39kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 129mg | Fiber: 2g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    190 shares

    Reader Interactions

    Comments

    1. Carrie

      January 17, 2021 at 8:49 am

      5 stars
      I love this banchan and add Korean red pepper flakes (I like spicy). Sooo good and healthy!

      Reply
      • Jamie

        January 20, 2021 at 12:19 pm

        Thanks Carrie! So glad you enjoyed it! I love spicy soybean sprouts too, it's one of my favorite banchans! 🙂

        Reply
    2. Barb

      October 27, 2020 at 4:23 pm

      5 stars
      We made this to serve as a side dish to your Korean Fried Chicken - delicious! The flavours are simple and perfectly balanced - the sesame is just the right amount. Thank you for your wonderful recipes. The whole family are huge fans!

      Reply
    3. Jayce

      October 24, 2020 at 11:00 pm

      5 stars
      Have always loved this side dish! Tried it today with a variation. Added in fried. onions & garlic oil with reduced sesame oil and a sprinkling of chopped Chinese parsley with spring onions. Thanks for your tips on cooking this much loved & simple dish!

      Reply
      • Jamie

        January 03, 2021 at 4:18 am

        Thanks Jayce! Those are all great additions to these sprouts! So glad you liked it! 🙂

        Reply
    4. Alex

      May 05, 2020 at 12:59 am

      5 stars
      The flavours in this are just beautiful - I had never tried this dish before, but I will certainly be making it again! A wonderful side!

      Reply
      • Jamie

        May 09, 2020 at 10:14 am

        Thanks Alex! So glad you got to try this dish! 🙂

        Reply
        • Alex

          August 04, 2020 at 8:01 pm

          5 stars
          We have since made several times, and I love it just as much!! So good!

          Reply
          • Jamie

            September 11, 2020 at 2:31 am

            Aww thank you so much! 🙂

            Reply
    5. georgie

      March 04, 2020 at 11:26 am

      5 stars
      so yummy! I love Korean food but never know how to make it at home. This side dish was absolutely delicious can't wait to make again!

      Reply
    6. Jenn

      February 27, 2020 at 4:46 pm

      5 stars
      I love bean sprouts and I love Korean flavors, so I had to try this recipe! It was so easy to make and delicious!

      Reply
    7. Toni

      February 16, 2020 at 12:46 pm

      5 stars
      This is just like in the soybean sprouts at the Korean restaurant I go to! Such a great side dish!

      Reply
    8. Marie-Charlotte Chatelain

      February 10, 2020 at 11:40 am

      5 stars
      I started making myself Korean rice bowls for my lunches and this is PERFECT as a side/topping! Saved!

      Reply
    9. Anita

      February 10, 2020 at 11:32 am

      5 stars
      This is definitely one of my favorite Korean side dish. I love buying a two pound bag of bean sprouts and turn them all into this. I can eat this everyday with my meals. 🙂

      Reply

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