Our Recipes

Soybean Sprouts Side Dish (Kongnamul Muchim ) 콩나물 무침

Kongnamul Muchim, or seasoned soybean sprouts side dish, is one of the top favourite Korean banchan. Not only is it economical, there’s a satisfying feeling when the sprouts go crunch crunch crunch in your mouth.

korean soybean sprout side dish with other banchan

Who is Kongnamul Muchim for?

Anyone who loves a tasty, healthy snack dish that can be eaten any time of day and have the spiciness tweaked to your fancy.

There are so many reasons why you should try seasoned Korean soybean sprouts side dish!

  1. It takes less than 10 mins to prepare this dish, which means you can easily whip this up and be done with it
  2. It is something you can prepare and store beforehand, which means less wastage and fuss free sides for other meals.
  3. It goes so well with rice, or even noodles dishes such as ramen!
  4. Other than soybean sprouts that should be purchased fresh, you’ll likely have all other ingredients in your pantry already.

soybean sprouts seasoned with red pepper chilli flakes

Ingredients you’ll need

  • Soybean sprouts – There’s a difference between typical bean sprouts and soybean sprouts. Soybean sprouts have a much bigger head and less of a raw “tau gay” (豆芽) taste. Do look out for the correct one!
  • Salt, fish sauce – This gives umami to the dish. Consider using less salt and fish sauce if you prefer a lighter taste.
  • Garlic, green onion, roasted sesame seeds – The essential condiments for banchan.
  • Gochugaru – This adds a spicy note, you can drop this if you do not take spicy food. We made two versions in this recipe, the spicy one is made with Hanseng Red Chilli Pepper Flakes.
  • Sesame Oil – Because this recipe is so simple, you need the best condiment to bring out the flavours. Beksul Sesame Oil is made from 100% roasted sesame seeds and with its nutty, rich, buttery and slightly smoky profile, it is highly recommended for this recipe

spicy and non-spicy korean seasoned soybean sprouts

Let’s make tasty seasoned soybean sprouts!

All it takes is 3 easy steps to make Korean seasoned soybean sprouts.

  1. Boil soybean sprouts over medium heat for 10 mins.
  2. Drain soybean sprouts and add all other ingredients.
  3. Mix well and serve as a delicious side dish.

Ways to serve

You can prepare the soybean sprouts dish beforehand and keep it chilled in the fridge while you cook the rest of your meal. Right before serving, add a sprinkle of sesame seeds for add visual effect.

It goes very well as a side for any asian dish, be it rice or noodles.

Because this seasoned bean sprout dish is savoury, it goes really well with Lotte Chilsung Cider – a non-alcoholic refreshing, colourless beverage containing no caffeine, artificial additives or colors. It tastes similar to 7-UP, but is less sweet and a healthier choice!

non spicy korean soybean sprouts with lotte chilsung cider

Other banchan ideas

Storage tips

Seasoned Soybean sprouts can be kept in airtight container for up to 3 days.

 

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kongnamul muchim (soybean sprouts side dish) 콩나물 무침


  • Total Time: 10 mins

Description

Kongnamul Muchim, or seasoned bean sprouts, is one of the top favourite Korean banchan. Not only is it economical, there’s a satisfying feeling when the sprouts go ‘crunch crunch crunch’ in your mouth.


Ingredients

Scale
  • 1 bag of soybean sprouts, rinsed and drained
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1 green onion, chopped
  • 1/2 tsp gochugaru
  • 1 tsp fish sauce
  • 1 tsp roasted sesame seeds
  • 2 tsp sesame oil

Instructions

  1. All it takes is 3 easy steps to make Korean seasoned bean sprouts.
    1. Boil soybean sprouts over medium heat for 10 mins.
    2. Drain soybean sprouts and add all other ingredients.
    3. Mix well and serve as a delicious side dish.

Notes

  • You can prepare the soybean sprouts dish beforehand and keep it chilled in the fridge while you cook the rest of your meal. Right before serving, add a sprinkle of sesame seeds for add visual effect.
  • It goes very well as a side for any asian dish, be it rice or noodles.
  • Seasoned Soybean sprouts can be kept in airtight container for up to 3 days.

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