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.

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Ingredients

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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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57 Comments:

  1. MissBlackRabbit Montreal, Canada joined 1/16
    Posted February 8th, 2016 at 1:06 pm | # |

    I tried the first dish listed here, I wasn’t expecting much but I’m surprised by all those side dishes. They’re so quick and easy to make yet so delicious! I will try the second one next time.

  2. Kreyopresny joined 5/15
    Posted May 14th, 2015 at 10:21 am | # |

    Hi Maangchi, Love the site! I’ve been cooking lots of your recipes since I left Korea. My question is on using canned beans sprouts. I can’t seem to find any fresh sprouts here in Prague, but they have canned ones really cheap. I was wondering how I should change the recipe to work with this. I think they’re already pretty watery in the can, so do I even need to boil them? Or can I just drain them and add the toppings?

  3. Sav_sss Canada (near Montreal) joined 3/15
    Posted April 30th, 2015 at 7:40 pm | # |

    Hi Maangchi,

    The stir-fried soybean sprout roots Looks really really tasty to me but i’m wondering can we buy soybean sprouts roots or you have to take it out yourself??? and can i just take normal soybean sprouts and i don’t know .. tear them in half or something lol?

  4. sanne Munich 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.

  5. Lilibet Los Angeles, CA 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.

  6. redpantsnoshoes Fairfax VA 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 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 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 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

  7. aucmitch Indiana 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 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.

      • Chit Philippines joined 3/13
        Posted November 29th, 2014 at 8:57 pm | # |

        Hi Maangchi…why will this spoil fast? Yet kimchi keeps a long time in the ref.? And this one is cooked! Thanks!

  8. stephng UK 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

  9. zipurlip2 USofA 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 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 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 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 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?

  10. ParkerRei 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 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.

  11. eileenchoi Chicago, IL 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.

  12. dotcommum Fiji 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 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. https://www.maangchi.com/talk/forum/general-discussion

  13. shygongurl [email protected] 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!!

    • Maangchi New York City joined 8/08
      Posted March 25th, 2011 at 7:45 am | # |

      Kongnamul muchim goes bad easily even in the refrigerator. No more than 2 days.

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