Korean Soybean Sprouts You’ll Make Again and Again!😋

Kongnamul Muchim (Soybean Sprout Side Dish)

Kongnamul Muchim

Kongnamul Muchim is a simple yet essential Korean side dish made with blanched soybean sprouts, lightly seasoned with sesame oil, garlic, and scallions. It’s crisp, nutty, and refreshingly savory — the kind of banchan (side dish) that complements almost any Korean meal. This humble dish may look plain, but it’s packed with flavor and texture. Whether served with warm rice or alongside spicy mains, kongnamul muchim brings a clean, wholesome balance to the table. Plus, it’s healthy, affordable, and incredibly easy to make!

Ingredients:

14 oz (400g) soybean sprouts
1 cup water
2 tbsp chopped green onion
1 tsp minced garlic
1 tbsp red pepper powder
1 tbsp tuna fish sauce
1 tbsp sesame seeds
1 tbsp sesame oil
1 tsp salt

Instructions:

Step 1

Place rinsed soybean sprouts in a pot with 1 cup of water. Cover with a lid and cook on high heat for 5 minutes.

Step 2

Rinse under running water to cool and drain well.

Step 3

In a bowl, mix 2 tbsp chopped green onion, 1 tsp minced garlic, 1 tbsp red pepper powder, 1 tbsp tuna fish sauce, 1 tbsp sesame seeds, 1 tbsp sesame oil, and 1 tsp salt.