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.



  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 toasted 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 made with homegrown soybean sprouts


Kongnamulmuchim made with store-sold soybean sprouts


Kongnamulppuribokkeum (stir-fried soybean sprout roots)


kongnamul roots


  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 toasted 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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  1. gemplee Singapore joined 4/20 & has 3 comments

    Dear maangchi,
    I enjoy watching your youtube very much.
    I tried this recipe and it was so delicious.
    Thank you and keep up the good work.

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  2. aireeuh Washington State joined 6/19 & has 3 comments

    I couldn’t find soybean sprouts so I used mung bean sprouts. I added a tiny bit of vinegar to the sauce because I wanted it slightly acidic. It was really tasty!

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  3. Keystonecurler Maryland joined 5/19 & has 1 comment

    I made it for my boyfriend, and he said that with a little more salt it tasted just like his mother’s! I’m so excited. That was high praise! Thank you, Maangchi!

  4. Dezra Kentucky joined 1/19 & has 1 comment

    I grew my own bean sprouts (mung) and made kongnamul-muchim. Super yummy!

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  5. kamaaina sans francisco joined 11/18 & has 1 comment

    hi there,

    i wonder how long this side dish will keep in the refrigerator?

    thank you!


  6. sarahprijatna indonesia joined 11/18 & has 2 comments

    i made your recipe earlier today, but i leave the chilli flakes since my dad cant handle even a tiny tad of spiciness. it was a perfect condiment to our lunch!

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  7. tobytt MALAYSIA joined 8/18 & has 2 comments

    It’s not easy to find nice grown soybean sprouts here. FInally i found and made a batch with your recipe despite i don’t have sesame seed, i pour some sesame oil and it’s goes so nice with rice.

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