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