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Korean Bean Sprout Side Dish: Kongnamul Muchim! You can make this spicy by adding gochugaru or keep it non-spicy.
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Korean Bean Sprout Side Dish: Kongnamul Muchim

*I like my Kongnamul Muchim with a bite so I don't like to boil/cook my bean sprouts for too long. Feel free to boil yours for longer if desired.
To make this non-spicy, simply omit the gochugaru.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer or Side Dish
Cuisine: Korean
Keyword: bean sprouts, Kongnamul, kongnamul muchim, soybean sprouts
Servings: 4

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!