Recipes

Soybean sprout side dish

Kongnamul-muchim 콩나물무침

Kongnamul-muchim is one of the most common Korean side dishes, and it’s included in almost every meal. It’s very popular among Koreans, and they never seem to get tired of it. It’s very economical and also good for you.

The soybean sprouts used in this video were grown at home, but you can also buy a package of soybean sprouts at a Korean grocery store.

Ingredients:

Directions:

  1. Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a boil over medium high heat for 10 minutes. Drain.
  2. Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and sesame oil and mix by hand.
  3. Transfer to a serving plate.
  4. Serve as a side dish to rice.

homegrown soybean sprouts

soybean sprouts

kongnamulmuchim

Kongnamulmuchim made with homegrown soybean sprouts

kongnamulmuchim

Kongnamulmuchim made with store-sold soybean sprouts

kongnamulmuchim

Kongnamulppuribokkeum (stir-fried soybean sprout roots)

Ingredients:

kongnamul roots

Directions:

  1. Heat up a pan. Add olive oil and the soybean sprout roots and stir fry for a minute.soybean sprouts roots
  2. Add garlic, soy sauce, and honey (or rice syrup) and stir it with a wooden spoon for 1 minute.soybean sprouts
  3. Drizzle a few drops of sesame oil, sesame seeds, and chopped green onion.
  4. Serve as a side dish to rice.

stir-fried soybean sprouts

stir-fried soybean sprouts

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53 Comments:

  1. sanne Munich My profile page joined 8/14
    Posted August 28th, 2014 at 4:18 pm | # |

    Hi Maangchi!

    Today, we had samgyeopsal-gui with kongnamul-muchim as one of the side-dishes.

    I had some left-over rice (about two cups) in my rice-cooker and just put the washed and drained soybean-sprouts in there, together with all the other ingredients (mixed in a blender), less water and just a pinch of salt and cooked the sprouts until just done. Delicious!

    The other side-dishes were buchu kimchi, yeolmu kimchi, putbaechu kimchi, some fried fish, kkaennip, ssamchang (we like the one for hoe best) and lots of fresh garlic. All self-made, of course.

    Boy, are we full now! Baega bulloyo! ;-D

    Bye, sanne.

  2. Lilibet Los Angeles, CA My profile page joined 6/12
    Posted June 1st, 2012 at 12:09 am | # |

    Did you mean boil for 15 seconds instead of 15 minutes? 15 mins. seems like a long time.

  3. redpantsnoshoes Fairfax VA My profile page joined 12/11
    Posted December 20th, 2011 at 8:42 pm | # |

    Maangchi I’ve made your kongnamul recipe several times and people say my soybean sprouts are overcooked. I am told they should be crunchy. Is this just a variation in preference for the texture of the soybean sprouts? You mention in your recipe to boil the soybean sprouts for 15 minutes, which makes them very soft. How long would you recommend for ‘crunchy’ sprouts? Would I use the same amount of salt and water in the pot as well? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted December 22nd, 2011 at 5:56 pm | # |

      Maybe your stove heat must be stronger than mine. If yours tastes overcooked, cook for a shorter amount of time.

    • Aumcqueen Perth My profile page joined 4/12
      Posted April 30th, 2012 at 8:49 am | # |

      Annyeonghaseyo maangchi! im new here but ive been seen you many times before.. :)
      I made this 10 minutes ago! But i found my bean sprout just need to cook for 5 minutes on boiled water to make it crunchy.. :) but thanks for all ur recipe! Love it!Korean food a bit expensive here so ur recipe very helpful!

    • Samimation United States My profile page joined 9/13
      Posted September 14th, 2013 at 10:05 pm | # |

      If you have store bought sprouts you only need to cook them for 2-3 minutes

  4. aucmitch Indiana My profile page joined 11/11
    Posted November 30th, 2011 at 6:22 pm | # |

    Looks so yummy~ how long can I keep this in the fridge? I was thinking of making a big batch and eating it throughout the week. :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 30th, 2011 at 9:28 pm | # |

      I would finish eating my Kongnamul muchim in a few days because it will go bad easily even in the fridge.

  5. stephng UK My profile page joined 11/11
    Posted November 20th, 2011 at 7:23 pm | # |

    OMG!!!I’m a student who study aboard in the UK, and just can’t tell how happy I am to find you on Youtube. I miss the Korean food I had in Hong Kong
    Love your videos, love your passion! please keep it up. and perhaps I will make this the coming week if the ingredients are available in this tiny town. hahahahah
    thanks a lot! thanks for sharingg!!!!!!!!!!!!!!!
    :D

  6. zipurlip2 USofA My profile page joined 7/11
    Posted August 9th, 2011 at 12:33 am | # |

    Hiya Maangchi!

    I’m not sure if anyone answered your plea for the name of the veg. that your friend used to make pickles, but could it be chayote/ choyote otherwise known as pipinela? I’m sorry, but I don’t remember the Japanese name for it. It is a kind of gourd and it grows on a vine. Tonight, I’m gonna try making your soybean sprout namul. It looks so delish! Your kimchi chigae/ jjigae(?) looks exactly like the ones I see in Ko-dramas! So inviting AND so spicy! Thanks for sharing and teaching!

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2011 at 1:23 am | # |

      Thank you so much! Chayote! I hope your soybean sprout side dish turns out delicious!

      • zipurlip2 USofA My profile page joined 7/11
        Posted August 9th, 2011 at 7:54 pm | # |

        Maanchi, the kongnamul muchim went so very fast! Everybody loved it. You took the ‘scary part’ out of preparing this dish that I’m sure to make many times over. I do have a question … is there a way to ‘soften’ the flavor of the garlic? I noticed that even with the mincing and sitting under the hot soybeans, they ‘talked back’ to me after dinner! Would steaming the garlic just a little change the flavor too much? I wanted to one day make this a gathering, but … ?

        • MindyGirl Orange County, CA My profile page joined 8/09
          Posted June 18th, 2013 at 8:50 pm | # |

          Hi Zip,
          You could blanch the garlic for a minute or two before using it in the recipe. This should remove much of that raw garlic bite.

      • zinniagirl N Carolina My profile page joined 9/11
        Posted September 14th, 2011 at 11:53 am | # |

        Hi Maanchi, I’m new to the site and I am so happy that you posted this recipe to your website. It is my favorite. Anyway, how long will this soybean sprout dish keep in the fridge?

  7. ParkerRei My profile page joined 5/11
    Posted May 16th, 2011 at 2:13 am | # |

    Hi Maangchi! Thanks so much for putting up a recipe for this side dish. Whenever I go to eat at Korean restaurants, this is the side dish that I eat the most so I’m very happy to see that I can now make this whenever I want. So thank you very much once again! :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2011 at 1:25 am | # |

      yeah Konamulmuchim is very easy to make and cheap but very delicious! I have never seen anyone who doesn’t like this dish.

  8. eileenchoi Chicago, IL My profile page joined 2/11
    Posted May 6th, 2011 at 3:10 pm | # |

    Hi Maangchi! Love ur cookin~!! The crunchy thing that is made with soysauce in this video is called chayote. It is green in color. Very good to make that with jalopeno peppers too.

  9. dotcommum Fiji My profile page joined 4/11
    Posted April 26th, 2011 at 2:17 am | # |

    Hi Maangchi,
    Wow! This has instantly become my number 1 website. I love it. This yu are great for sharing all your stuff with us! Love it all. And so impressed to see how many different people are using this great site.

    I have a quick question… I have had a wonderful side dish that is made from potato and it is a little sweet. Just perfect. I am not sure what it is called or how to make it, maybe you can help.

    Also, do you know of any suppliers in Fiji Islands:)

    • Maangchi New York City My profile page joined 8/08
      Posted April 26th, 2011 at 11:47 am | # |

      Hello,Fiji Islander!
      Amazing! I have my blog reader from Fiji Islands! : )
      I’m glad to hear that you are enjoying your kongnamul muchim there.
      Is it easy to find Korean ingredients in your area?

      “…that is made from potato and it is a little sweet. Just perfect.”
      How can I know the answer! A little sweet potato? : ) I’m curious about the dish, please leave your question on the forum with more detailed description. http://www.maangchi.com/talk/forum/general-discussion

  10. shygongurl Hannahle888@gmail.com My profile page joined 3/11
    Posted March 25th, 2011 at 4:13 am | # |

    Hello Maangchi,

    I would like to ask how long can I keep this in the fridge? I asked this because I am a college student and I am very busy with my school works. This dish look so good, so I would like to keep it in the fridge so that I don’t have to make it every time I wants to eat. Thank-you very much!!

  11. Dan Seattle, Washington, US My profile page joined 2/11
    Posted February 6th, 2011 at 9:36 pm | # |

    Hello Maangchi! I am your newest fan. I just watched a few of your videos and I love your recipes, and your bright personality makes them so fun to watch!

    I just watched your recipe about the soybean sprout banchan and I will try this tonight, it’s one of my favorite side dishes.

    Also I wanted to say that the mystery vegetable you were talking about that looks like two fists together, might be a chayote squash, sometimes also referred to as a mirliton.

    • Maangchi New York City My profile page joined 8/08
      Posted March 25th, 2011 at 7:47 am | # |

      chayote, yes, that’s right. thank you very much! How is your Korean cooking going these days? Happy cooking!

      • Dan Seattle, Washington, US My profile page joined 2/11
        Posted December 12th, 2012 at 10:19 pm | # |

        Wow, I can’t believe it has been so long since I posted that message. Almost two years!

        Anyway, I wanted to tell you that I was shopping at the Local H-Mart and they are now selling store-made pickled chayote, just like you described two years ago on your show! Your friend who invented it should be rich!

        I am making kongnamul muchim tonight, by the way. Thank you again for the recipe, it is still my favorite side-dish.

  12. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted January 8th, 2011 at 10:12 pm | # |

    I’ve been making kongnamul every week since I started using your recipe. My whole family loves this side dish. My husband was so surprised that I had made such delicious kongnamul. When I told him the ingredients he said “aha! Sugar!”

  13. braxbrean south korea My profile page joined 10/10
    Posted December 15th, 2010 at 11:31 pm | # |

    hello maangchi;) you’re the best, i am actually from philippines, and i got married to korean man, we are now currently living here in Seoul with our two kids, and i am so much thankful to this site u had, i am learning how to cook korean foods by your recipes, thank u so much for sharing them to me, i made 2 kinds of banchan yesterday, dried anchovy and the perilla leaf kimchi plus i made kongnmol just now i am done and they are good through following your procedure..more blessing to come and i want you to know that i am the big fan of yours;)

    joyce

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2010 at 1:28 am | # |

      joyce, I’m very happy to hear about your successful Korean cooking. I’m your fan, too! cool!

  14. alexzj My profile page joined 11/10
    Posted November 5th, 2010 at 7:44 am | # |

    hi maangchi! I discovered your website earlier today and i can’t stop looking at these yummy foods! Korean food has always been my choice when i eat out and now i’m starting to get my hand making all those wonderful recipe! Thanks for your effort for posting it online!
    A quite question, how should i roast sesame seeds as those i can get is raw.

    • Maangchi New York City My profile page joined 8/08
      Posted November 6th, 2010 at 8:39 am | # |

      awesome! Welcome to my website!

      How to cook raw sesame seeds:
      Wash and rinse sesame seeds using a strainer and drain the water
      In a heavy bottomed wok or pan, add the cleaned sesame seeds
      Turn on the stove and keep stirring until golden brown.

  15. hellokitty08 My profile page joined 5/10
    Posted October 14th, 2010 at 1:56 am | # |

    Hello! I just made this at 2am in the morning lol I only boiled it on high heat for 5 minutes because it was really tender. It came out a little too salty after I let it cool down and put more salt in it after I had already put it in while it was boiling. There was excess soy sauce after I mixed it together so I took it out. Thanks for the recipe!! =D

  16. achel Maryland, USA My profile page joined 8/10
    Posted August 27th, 2010 at 7:34 pm | # |

    I’m thinking of making some of the banchan in this website for school, except I’m not sure how long it could last. I know the radish side dish can be refrigerated but can this one be refrigerated and for how long (the radish too…)? Thank you and your recipes are amazing (hehehe I tried the kalbi recipe and it was so addicting :P I should make that for school too :) ).

    • achel Maryland, USA My profile page joined 8/10
      Posted August 27th, 2010 at 7:50 pm | # |

      Oh sorry, nvm. I found the forum that talked about that in this website (this website is really amazing! :D )

  17. Eden India My profile page joined 8/10
    Posted August 5th, 2010 at 4:28 pm | # |

    The bean Sprout looks so delicious!! yum yum!! My husband and I love Chinese food (well, asian food, excluding India and Sri Lanka is considered Chinese my most of us hahahahaha!!) His fav. are Hongking noodles and Steamed Chicken rice. I’ve made them for them few times but i think I missed few ingredients.. will really appreciate if you help me with these two recipes :-) God bless…

  18. ellenwjk19 My profile page joined 7/10
    Posted July 27th, 2010 at 8:51 am | # |

    Hi! I’ve been following your blog for awhile but now just starting to try out your recipes. I made this today- it has always been a favorite 반찬 of mine since I was a little girl haha. Anyway it turned out GREAT!!!! i’m not much of a cook- just moved to Korea several months ago though and decided to start trying and I was impressed by your recipe! I’ll definitely be trying others soon! P.S. I see you were at Mall of America for Passport to Korea :D I was in the fashion show last year with the 한복. I’m a Korean adoptee who grew up in MN ^^ hope your stay in MN was pleasant! -Ellen

    • Maangchi New York City My profile page joined 8/08
      Posted July 28th, 2010 at 11:43 am | # |

      Ellen,
      nice meeting you through my website and thank you for your nice message!

      I love MN and the mall. I got a pair of jeans there after my cooking demo. : ) MOA is such a good place for shopping. No tax on shoes and clothing!

      I hope you have a great time and learn a lot about Korean culture and cooking during your stay in Korea.

  19. zin myo latt My profile page joined 7/10
    Posted July 9th, 2010 at 11:16 am | # |

    Thank you very much for your videos and recipes. I like most of Korean foods. Because of you, I know how to cook these delicious recipes. Thanks :)

  20. ieuNate Love Brisbane My profile page joined 7/10
    Posted July 5th, 2010 at 9:19 am | # |

    i cook this before i found you on the internet. it was good, but i didn’t boil the sprout, and i used bean sprouts instead of soybean sprouts. I kind of stir-fry the bean sprouts all together. Lucky enough, my other ingredients are very similar to yours. The only thing is, i can’t keep the remaining in the fridge for more than two days.
    I will try your recipe next time. I’m sure it will taste very nice :D. I am curious to see the different taste.
    I really enjoy every cooking video of you on YouTube.
    You are so Great! <3

  21. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted July 4th, 2010 at 7:01 pm | # |

    I am obsessed with this dish! I had it twice last week for supper. I know it’s banchan but I like it so much I eat it mixed with brown or black rice with a little kimchi on the side for dinner. The bean sprouts I use are called “Sukju Namul” (Mung Bean Sprouts). I’m not sure if they’re the same thing but they work very well.

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2010 at 10:17 am | # |

      “I eat it mixed with brown or black rice with a little kimchi on the side for dinner.” It sounds healthy,delicious, and low calorie meal!

      Mix it with rice,hot pepper paste,sesame oil in a large bowl. Yummy!

  22. kimmiesuk orlando, fl My profile page joined 6/10
    Posted June 14th, 2010 at 4:03 pm | # |

    Your recipes are amazing! i am half korean and my mom passed away years ago so there are some things she taught me to cook but others that I really miss…so far you have had EVERY recipe I’ve wondered about:)

    Thank you soo much!!!

  23. LisaL USA My profile page joined 9/09
    Posted June 8th, 2010 at 4:22 pm | # |

    I’m not sure what went wrong when I made my bean sprouts but something did.
    I followed your recipe, but after boiling the sprouts, they ended up being mushy and gross. I just got these sprouts 2 days ago so I know they weren’t bad.
    The flavor of the sauce you put on them was really good though. I’ll have to try it again.

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2010 at 5:39 pm | # |

      Cook for a shorter time next time you make it.

    • zipurlip2 USofA My profile page joined 7/11
      Posted August 9th, 2011 at 1:07 am | # |

      @ LisaL ~ perhaps Maangchi timed it from when she started the pot? I brought my pot to a boil and timed it for only 2 mins! I left the heat on for 1 min and turned it off for the last min, keeping it on the stove to finish w/the residual heat. However, everybody likes things a little differently, so I tested 2 sprouts at different times to judge it for myself. My first batch is sitting on the grn onion mix, smelling so tasty and the sprouts are definitely crunchy! Thank you Maangchi ~ we’re gonna love this dish for sure!

  24. min California My profile page joined 5/10
    Posted May 13th, 2010 at 8:34 pm | # |

    Maangchi, you are outstanding! I love what you do and your dedication. I appreciate your skills, ability to teach, and your services. With your help, I’ve become quite a cook! If you are ever in LA…I would love to meet you and cook for you. :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 13th, 2010 at 9:56 pm | # |

      wow,it sound like you have a lot of confidence in cooking, which makes me happy! Sure, let’s get together when I visit there.

  25. Calia26 Ogden, UT My profile page joined 5/10
    Posted May 2nd, 2010 at 8:27 am | # |

    This is the perfect recipe I was looking for all over the internet. I’m half Korean and am really starting to miss my mom’s cooking so I’m trying to start making them myself. I love your website and all your recipes Maangchi! Thanks for sharing them with us. ;)


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