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. 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!

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

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

    See full size image

  3. 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!


  4. 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!

    See full size image

  5. 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.

    See full size image

  6. sunflowii Canada joined 3/18 & has 3 comments

    This is our favourite banchan and so easy to make.
    Buy the sprouts at a Korean grocery store so they are big and will stay crunchy with this recipe. Sprouts at regular Canadian supermarkets are mung bean sprouts which are smaller than Soy bean sprouts. Or you’ll have to shorten the boiling time.

  7. chieko abq joined 12/14 & has 4 comments

    I grow my own sprouts and love making sprout salad! It can be made so many ways, too! Growing up, my mother used to stir-fry pork, onions, and bean sprouts served with hot rice. One of my favorites; I still make it. If you’ve never grown mung bean sprouts, it’s very easy and you should try it! Thanks for this!!!!

  8. MissBlackRabbit Montreal, Canada joined 1/16 & has 7 comments

    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.

  9. 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?

  10. Sav_sss Canada (near Montreal) joined 3/15 & has 29 comments

    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?

  11. sanne Munich joined 8/14 & has 299 comments

    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.

  12. Lilibet Los Angeles, CA joined 6/12 & has 1 comment

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

  13. redpantsnoshoes Fairfax VA joined 12/11 & has 2 comments

    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.

  14. aucmitch Indiana joined 11/11 & has 3 comments

    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. :)

  15. stephng UK joined 11/11 & has 1 comment

    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!!!!!!!!!!!!!!!

  16. zipurlip2 USofA joined 7/11 & has 20 comments

    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 & has 12,045 comments

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

      • zipurlip2 USofA joined 7/11 & has 20 comments

        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 … ?

      • zinniagirl N Carolina joined 9/11 & has 1 comment

        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?

  17. ParkerRei joined 5/11 & has 1 comment

    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! :)

  18. eileenchoi Chicago, IL joined 2/11 & has 2 comments

    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.

  19. dotcommum Fiji joined 4/11 & has 1 comment

    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 & has 12,045 comments

      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

  20. shygongurl Hannahle888@gmail.com joined 3/11 & has 3 comments

    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!!

  21. 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 12,045 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.

  22. 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!”

  23. 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;)


  24. 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 12,045 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.

  25. 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

  26. 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 :) ).

  27. 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…

  28. 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 12,045 comments

      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.

  29. 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 :)

  30. 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

  31. 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 12,045 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!

  32. 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!!!

  33. 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 12,045 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!

  34. 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. :)

  35. 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. ;)

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