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!
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.
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.
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.
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.
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
Hope you enjoy this recipe for Korean soybean sprout side dish!
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Korean Soybean Sprout Side Dish – Kongnamul Muchim
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
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.
Notes
- Store leftovers in an airtight container and keep in the fridge for up to 3 days.
I started making myself Korean rice bowls for my lunches and this is PERFECT as a side/topping! Saved!
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. 🙂