Kongnamul Muchim (Seasoned Soybean Sprouts)

Here’s another side dish (banchan) that is very easy to make and healthy. It’s called kongnamul muchim (seasoned beansprouts), which is very common in Korean households for its simplicity and multiple uses. You can also find this in many Korean restaurants. This is a primary ingredient for bibimbab (rice with mixed vegetables) because of its crunchy texture made even better by the soft, sticky rice. You can make this dish less spicy by simply omitting the gochugaru (Korean pepper flakes) and it will still retain its taste. We still have not posted a definitive bibimbab recipe so don’t be surprised to see this dish included in there.

Prep time: 15 minutes
Cook time: 10 minutes


  • 3 cups (or 8oz) soybean sprouts
  • 1 clove minced garlic
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 2 tbsp salt


  1. Rinse and drain a package of soybean sprouts a few times. Discard any bruised or rotten sprouts, often found at the end tips.
  2. Put the soybean sprouts into a pot with 2 tbsp of salt and 3 cups of water. Close the lid and bring to a rapid boil for about 10 minutes.
  3. Drain and rinse soybean sprouts under running water and let cool.
  4. In a mixing bowl, add the soybean sprouts along with remaining ingredients and mix well by hand.
  5. Transfer to a serving plate and sprinkle some roasted sesame seeds on top.

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