Korean soybean sprout side dish

A non-spicy banchan, this Korean soybean sprout side dish is a popular addition to the many varieties of side dishes. Well-seasoned, it is delicious, easy to make and done in 10 minutes!


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Why You’ll Love This Side Dish

This Korean side dish can be made in 10 minutes, is easy khổng lồ make, and is budget-friendly.

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Kongnamul muchim is a popular Korean side dish because it isn’t spicy or pickled, giving the meal some balance. Particularly for kids or those who don’t like too much spicy food.

All it is a quick blanch of the soybean sprouts và then mixed through with some basic and easy lớn procure ingredients like sesame oil, sesame seeds và garlic. Definitely won’t last very long at the dinner table!

What Is Kongnamul Muchim?

Kongnamul muchim is a popular Korean side dish that is made with soybean sprouts. “Kongnamul” means soybean sprouts, while “muchim” means lớn season. Thus, this is a seasoned soybean sprout side dish.

The soybean sprouts are crunchy & nutty in flavour while it is well seasoned with garlic, sesame oil, sesame seeds and salt. They are a must have when eating the popular Korean dish, bibimbap.

How Long Does Kongnamul Muchim Last?

Soybean sprouts don’t have an overly long shelf life and can start to thua trận their freshness in about 2 to lớn 3 days, even when it is cooked. So try and consume it within a few days.

Are Soybean Sprouts the Same as Bean Sprouts?

Bean sprouts are actually the common name for all bean sprouts. There are quite a few different types of bean sprouts, with the most common being the mung bean sprouts.

These are the bean sprouts from mung beans that you’ll find in much Chinese cooking và even salads. Very rarely, however, vì we ever điện thoại tư vấn it mung bean sprouts. If the Chinese say bean sprouts, we vày automatically mean this variety.

Soybean sprouts are a type of bean sprouts and are therefore different khổng lồ the mung bean variety. They are sprouted from soybeans và are extremely popular in Korean cuisine. Their yellow heads are crunchier & nuttier và certainly a more vibrant yellow.

Recipe Overview

Flavour/Texture: When cooked al dente, Soybean sprouts are crunchy with a bit of snap. Seasoned with basic ingredients like sesame oil, garlic, salt and pepper, this side dish is unassuming yet delicious.

Ease: Crazy easy. A quick blanch of the soybeans sprouts và tossed through the rest of the ingredients. You really can’t go wrong!

Time: Done in a quick 10 minutes, Kongnamul muchim can also be made in advance so that you can prepare earlier as you plan the rest of your Korean feast!


Ingredients you will need lớn make Korean Soybean Sprout Side Dish – Kongnamul Muchim.

Soybeans sprouts: Soybeans sprouts can easily be found in Asian grocers in the fresh vegetable section. They usually come in pre-packaged bags, or if really lucky, they will come in a massive tub, và you can purchase them loose khổng lồ the amount you want.

When selecting soybeans sprouts that are already pre-packed, I always look to see if they have started lớn go bad as you’ll notice the moisture in the bag has started to lớn get a bit slimy.

Scallion or green onion: Although many Korean banchan điện thoại tư vấn for green onion, I prefer scallions as they have a smaller bulb, making the Korean side dish less pungent. Slice them finely from the tip to lớn the bulb.

Minced garlic: Mince very finely using a garlic press if you have one. It will be the quickest way. Or, if you’re a big garlic fan, you can buy the garlic in a jar.

Sesame oil: Nothing quite beats the aromatic smells of sesame oil. So delicious! Be sure however to get the Korean sesame oil as it does taste different khổng lồ the Chinese variety.

Sesame seeds: Always best khổng lồ buy pre-roasted Korean sesame seeds. This way, I don’t have to roast them myself, and it saves me so much time.

Variations và Substitutions

Spicy version: For a spicy version, you can showroom 1 to 2 tsp of gochugaru (Korean red pepper flakes). Start with 1 tsp và stir it through thoroughly. địa chỉ another tsp if it’s not spicy enough for you.

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Bean sprouts: If you can’t find soybean sprouts, you can use regular bean sprouts. They are sometimes easier to find in non-Asian supermarkets or grocers.

Type of garlic: You can use fresh garlic or the Korean minced garlic that you can get in a jar. The jar version is great if you’re making a big batch of different types of Korean banchan.

Scallion vs green onion: Either scallion or green onion would work well for this recipe. Look for the smallest possible bulb as it may be too strong to use all of the bulb of the green onion.


Step by step instructions for how to lớn make Korean Soybean Sprout Side Dish – Kongnamul Muchim.

Rinse the soybean sprouts và discard any that are limp or have started lớn brown.

Although not necessary, you can cut off the root end và discard it. Removing the kết thúc can be time-consuming, so we opted lớn show you what it would look like with the roots on for this recipe.

If you’re not fussed either way, và you’re just making it for yourself khổng lồ eat at home, just leave the roots on. It will save you so much time!

However, if you’re making Kongnamul Muchim for friends và family or if you’re entertaining, it pays to lớn present it better without the soybean sprout roots.

If you have a big batch lớn make, vì chưng it like all the aunties (which includes me!), in a bowl in front of a TV or máy tính bảng ipad while watching some Kdrama!

Bring a cup of water và ½ tsp of salt in a small saucepan lớn the boil. địa chỉ cửa hàng the soybean sprouts, cover with a lid & boil for about 3 minutes. Vày not xuất hiện the lid as it will cause the soybean sprout odour to permeate through the water, causing an unpleasant smell.


When cooked, place in cold ice-cold water lớn stop the cooking process and allow the soybean sprouts khổng lồ maintain their crunch. Place in a prep bowl and pat dry.

Finely chop the whole sprig of scallion or green onion.


If using fresh garlic, mince enough to yield 1 tsp.

Add the scallion, minced garlic, sesame oil, sesame seeds, salt & pepper lớn the soybean sprouts. Phối until well combined.

Great Mains for This Side Dish

How to lớn serve Korean Soybean Sprout Side Dish – Kongnamul Muchim? Nothing quite beats some Korean favourites such a s Spicy pork bulgogi, Korean fried chicken and traditional sweet potato noodles, Japchae.

Frequently Asked Questions

Can you eat raw soybean sprouts?

Yes, you can eat soybean sprouts raw. In fact, they make for a fantastic salad ingredient as you toss it through some salad greens và a homemade salad dressing.

How lớn keep and store soybean sprouts fresh?

Soybean sprouts are susceptible to lớn spoilage rather quickly, so it is always best used as soon as you can. If you purchase them in a pre-packed format, refrigerate them until used. You can also remove them from the packet, submerge them in cold water & place them in the fridge. This will keep them fresher for a couple of days.

What to vì chưng with leftover soybean sprouts?

If you have leftover soybean sprouts, you can make a simple stir fry with garlic and have it for another meal or pack for lunch. Alternatively, you can eat them raw in a salad too.

How easy is it khổng lồ Kongnamul muchim? I also love the fact that it’s so budget friendly và made with some easy pantry staples. Enjoy this Korean soybean sprout side dish! We love it!