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.

Advertisement

Ingredients

Advertisement

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

Advertisement

65 Comments:

  1. Dan Seattle, Washington, US joined 2/11 & has 10 comments

    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 joined 8/08 & has 11,710 comments

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

      • Dan Seattle, Washington, US joined 2/11 & has 10 comments

        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.

  2. mokpochica Michigan joined 1/09 & has 89 comments

    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!”

  3. braxbrean south korea joined 10/10 & has 1 comment

    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

  4. alexzj joined 11/10 & has 1 comment

    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 joined 8/08 & has 11,710 comments

      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.

  5. hellokitty08 joined 5/10 & has 35 comments

    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

  6. achel Maryland, USA joined 8/10 & has 4 comments

    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 :) ).

  7. Eden India joined 8/10 & has 7 comments

    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…

  8. ellenwjk19 joined 7/10 & has 1 comment

    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 joined 8/08 & has 11,710 comments

      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.

  9. zin myo latt joined 7/10 & has 1 comment

    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 :)

  10. ieuNate Love Brisbane joined 7/10 & has 9 comments

    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

  11. LuccaQ Buffalo,NY joined 6/10 & has 30 comments

    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 joined 8/08 & has 11,710 comments

      “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!

  12. kimmiesuk orlando, fl joined 6/10 & has 1 comment

    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!!!

  13. LisaL USA joined 9/09 & has 19 comments

    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 joined 8/08 & has 11,710 comments

      Cook for a shorter time next time you make it.

    • zipurlip2 USofA joined 7/11 & has 20 comments

      @ 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!

  14. min California joined 5/10 & has 7 comments

    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. :)

  15. Calia26 Ogden, UT joined 5/10 & has 1 comment

    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. ;)

More comments to read! Jump to page: 1 2 3

Leave a Reply