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–+ servings
Finish dish of kungnamul muchim in a small plate.

Kongnamul Muchim (Soybean Sprouts Side Dish)

Jomelyn Mauermann
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.
5 from 5 votes
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Prep Time 2 minutes
Cook Time 10 minutes
Course Main Dish, Side Dish
Cuisine Asian, Korean
Servings 3 servings
Calories 74 kcal

Equipment

1 Saucepan
1 Mixing bowl

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.

Nutrition

Serving: 3servingsCalories: 74kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 418mgPotassium: 44mgFiber: 0.4gSugar: 0.3gVitamin A: 318IUVitamin C: 2mgCalcium: 15mgIron: 0.3mg
Keyword kungnamul muchim
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