Korean Bean Sprout Side Dish: Kongnamul Muchim! You can make this spicy by adding gochugaru or keep it non-spicy. This Korean banchan dish is super popular, delicious and so easy to make!
Continuing my series on Korean banchan dishes, here’s how to make Korean Bean Sprout Side Dish: Kongnamul Muchim! Soybean sprouts are so versatile in Korean food cooking and can be found in so many things. Click here to see Maangchi’s Kongnamul Guk.
Like most Korean banchan dishes, you cook the vegetable, in this case, the soybean sprouts, and then season them. I generally don’t even measure anything as I make them. I mix in ingredients and taste. The more you make Korean banchan, the more you will be able to just throw ingredients together and mix and taste. No need for measuring spoons!
I could literally snack on Kongnamul Muchim all day. I love this with rice and gim and could literally eat this everyday for the rest of my life and be happy. This, and the sigeumchi namul, were my faves as a kid because they weren’t spicy. In fact, I couldn’t handle kimchi as a kid. I would soak my kimchi in water to remove all the gochugaru flakes. It wasn’t until I was in college, where I would find my love for spicy foods and fully embrace my Korean heritage and really start enjoying Korean food.
Korean Bean Sprout Side Dish: Kongnamul Muchim
Ingredients
- 1 lb. soybean sprouts
- 2 teaspoons sesame oil
- 1 teaspoon kosher salt
- 1 green onion diced
- 2 cloves garlic minced
- 1 to 2 teaspoons gochugaru (Korean red pepper powder)
- sesame seeds
Instructions
- Bring a large pot of water to a boil. Place soybean sprouts in and let boil for about 4 to 5 minutes*. Drain and place into a large mixing bowl.
- Drizzle the sesame oil over the soybean sprouts and add in the salt, green onions, garlic and gochugaru (start with 1 teaspoon). Mix together with your hands, taste and adjust any ingredients as needed. Garnish with sesame seeds and enjoy!
