Kongnamul Muchim (Soybean Sprouts Side Dish) is a delicious and nutritious Korean dish that can be served as a side dish or a main dish. It features soybean sprouts; this dish is packed with protein, fiber, vitamins, and minerals. It is a simple and easy-to-make dish that is often served with rice and other Korean dishes.
This banchan is one of my favorite Korean side dishes. Whenever I go to a Korean restaurant, they offer this as a side dish before the main dish. It always gets eaten first before the main dish arrives because I just can't stop eating a portion of delicious food!
Fun Fact: In Korean cuisine, side dishes or banchan are an essential part of their meal, and Kongnamil Muchim is a common side dish due to its delicious taste and nutritional value. Soybean sprouts are the main ingredient in this dish. They are blanched in hot water for a short time to retain their crunchiness, flavors, and nutritional benefits.
Why you will love this recipe
- Nutritious and healthy: Soybean sprouts are a rich source of plant protein, fiber, vitamins, and minerals, making this dish highly nutritious. It is low in calories and high in water content, so it is ideal for a weight loss meal idea.
- Easy to make: This dish is simple and easy to make; it requires only a few ingredients to season the dish and minimal preparation time.
- Delicious: Spicy Kongnamul Muchim has a delicious balance of spicy, salty-sweet, and tangy flavors that make it a perfect complement to other dishes in a Korean meal.
- Versatile: This spicy Korean bean sprout can be served as a side dish or main dish, and it pairs well with a variety of other Korean dishes, such as bibimbap, japchae, and kimchi.
- Affordable and budget-friendly: Bean spouts are inexpensive. A pound of this is high volume, and it goes a long way. If you are trying to lose weight and be healthy on a budget, this spicy and tasty dish is a must-try.
Ingredients
You can find a printable version of the full recipe with the exact measurement of the ingredients in the recipe card below this post.
- Soybean Sprouts: You can find this in Asian Grocery stores, or you can sprout your own soybean sprouts at home.
- Minced Garlic: Fresh garlic is best for this recipe. If fresh is not available, you can use a few pinches of garlic powder or simply skip it.
- Chopped Green Onions: It adds aroma and flavor.
- Fish sauce: It adds salty and savory flavors. You can substitute this with the same amount of soy sauce or half amount of fine salt.
- Korean Pepper Powder: This is optional, but it tastes better with a slight spiciness for me.
- Sesame oil and Sesame seeds: It adds savory and nutty flavors. You can use mortal and pastel to grind the sesame seeds to boost their flavor.
Did you know that you can easily grow your own sprouts at home using a mason jar? Not only is it cheaper, but it is more fun to grow them on your own. If you have kids, let them engage and watch the little seeds grow!
Instructions
In just a few easy steps, you can make spicy seasoned soybean sprouts in 10 minutes. Below are photos with step-by-step procedures to help you.
- Using a colander, rinse soybean sprouts with cold water and drain well.
- Boil about 1-2 cups of water in a pot with ¼ teaspoon of salt. Once it's boiling, drop the bean sprouts in the boiling water. You only need enough water to retain lots of the flavor of the bean sprout.
- Blanch the sprouts for 2-3 minutes. Drain and rinse with cold water to stop the cooking process. Rinsing them in cold water help to retain their nutrients and texture.
- In a mixing bowl, combine minced garlic, fish sauce, chopped green onion, red pepper powder (if using), sesame oil, and sesame seeds together. Mix well to combine.
- Toss the blanched bean sprouts and mix everything until well blended. Taste and adjust the seasoning according to your taste. Serve with cooked rice and other dishes. Enjoy!
Helpful Tips
- Use fresh soybean sprouts: Look for plump and white with no signs of mold, pungent smell, and discoloration.
- Rinse the soybean sprouts thoroughly: Rinse the sprouts under cold running water to remove any dirt and impurities.
- Blanch the soybean sprouts: Blanching the soybean sprouts in boiling water for 2-3 minutes in high heat can help to remove any unpleasant taste and retain their crunchiness. You can use the boiled salt water as a base to make soup for later.
- Rinse with cold water: After cooking for a few minutes, rinse the bean sprouts with cold water to stop the cooking process. Overcooked sprouts are soft and soggy.
- Use a seasoning mixture: Mix together a flavorful seasoning mixture that consists of minced garlic, soy sauce, sesame oil, sesame seeds, red pepper powder, and chopped green onions. All of these ingredients will add delicious flavor to a well-seasoned soybean sprouts recipe.
- Let the dish marinate: If time permits, allow the soybean spouts to marinate and soak all the flavors from the seasonings for at least 30 minutes or longer to develop the flavors.
- Served chilled: While you can consume it immediately, it is best to serve it chilled, so refrigerate the dish for at least 30 minutes before serving.
Frequently Asked Questions
Kongnamul has a nutty aroma, savory, crunchy, and delicious to enjoy as a side dish or main dish.
Absolutely! You can use mung bean sprouts instead of soybean sprouts to make kongnamul muchim. However, the flavor and texture are slightly different.
This spicy kongnamul muchim can be stored in the refrigerator for up to 3 days in an air-tight container.
Bean sprouts are low in calories and fat-free. You may eat it on a regular basis without worrying. Bean sprouts are rich in nutrients, and daily consuming them may improve your body's overall health.
Because of their water content, raw bean sprouts can harbor bacteria and cause gut infections. This can cause digestive issues, such as diarrhea, bloating, nausea, and vomiting. If you have a weak immune system and gut problems due to diseases or if you think that you have weak immunity, eat them only after you cook them fully.
To store for just 2-3 days, store them unwashed in the bag in the fridge.
First method: To store them longer, rinse and get rid of rotting and discolored sprouts, then transfer them to an air-tight container with a paper towel in the bottom. The paper towel will absorb the moisture.
Second method: Fill the container with water to keep all the sprouts immersed in water. This will keep it fresh for about a week.
Soybean sprouts are a good source of plant-based protein, fiber, vitamins, and minerals. They are rich in vitamin C, vitamin K, folate, and potassium. Soybean sprouts also contain antioxidants that help protect the body against cell damage and may reduce the Irish of chronic diseases such as heart disease, diabetes, and cancer. Additionally, soybean sprouts are low in calories and high in water content, making them a weight-loss food to include in your diet.
Kongnamul Muchim (Soybean Sprouts Side Dish)
Equipment
Ingredients
- ½ pound soybean sprouts
- ¼ teaspoon salt
- 2 cloves garlic minced
- 1.5 tablespoons sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoons fish sauce or soy sauce
- 1 teaspoon Korean red pepper
- 1 stalk green onion chopped
Instructions
- Rinse soybean sprouts with cold water and drain well.
- In high heat, boil about 1-2 cups of water with ¼ teaspoon of salt. Once it's boiling, drop the bean sprouts in the boiling water and cover them with a lid.
- Blanch the sprouts for 2-3 minutes in high heat. Drain and rinse with cold water to stop the cooking process. You can save the water to make soup later if you want.
- In a mixing bowl, combine minced garlic, fish sauce, chopped green onion, red pepper powder sesame oil, and sesame seeds together. Mix well to combine.
- Toss the blanched bean sprouts and mix everything until well blended. Serve with rice and more dishes.
Notes
Recipe Notes:
- Use fresh soybean sprouts: Look for plump and white with no signs of mold, pungent smell, and discoloration.
- Rinse the soybean sprouts thoroughly: Rinse the sprouts under cold running water to remove any dirt and impurities.
- Blanch the soybean sprouts: Blanching the soybean sprouts in boiling water for 2-3 minutes in high heat can help to remove any unpleasant taste and retain their crunchiness. You can use the boiled salt water as a base to make soup for later.
- Rinse with cold water: After cooking for a few minutes, rinse the bean sprouts with cold water to stop the cooking process. Overcooked sprouts are soft and soggy.
- Use a seasoning mixture: Mix together a flavorful seasoning mixture that consists of minced garlic, soy sauce, sesame oil, sesame seeds, red pepper powder, and chopped green onions. All of these ingredients will add delicious flavor to a well-seasoned soybean sprouts recipe.
- Let the dish marinate: If time permits, allow the soybean spouts to marinate and soak all the flavors from the seasonings for at least 30 minutes or longer to develop the flavors.
- Served chilled: While you can consume it immediately, it is best to serve it chilled, so refrigerate the dish for at least 30 minutes before serving.
Soohyun
You make Kongnamul side dish gorgeous dish.☺️ When I make it, I used salt instead of soybean. But It that made of soybean was good!!!👍 I learned from your recipe. Thank you😊
Jomelyn
Hi Sooh, do you mean salt instead of soy sauce? I use salt, fish sauce or soy sauce sometimes to season it. It comes out delicious as long as it is season with sesame oil, garlic, and green onions. 😉