Kongnamul-muchim: Easy Korean Soybean Sprout Recipe

Korean Soybean Sprout Banchan, Kongnamul-muchim 콩나물무침, is a beloved Korean side dish that has graced Korean tables for generations. These tender-crisp soybean sprouts are quickly blanched and seasoned with a perfect balance of garlic, sesame oil, and mild heat from Korean red pepper flakes (gochugaru). As one of the most essential banchan in Korean cuisine, you’ll find this dish served everywhere from humble home kitchens to high-end restaurants in Seoul. Its popularity stems not only from its refreshing crunch and versatile flavor profile but also from its role in Korean food culture, where a variety of banchan creates harmony in every meal.

What makes Korean Soybean Sprout Banchan particularly special is its ability to cleanse the palate between bites of richer dishes. The subtle nuttiness of the sprouts, combined with the aromatic sesame oil and punchy garlic, creates a banchan that’s both refreshing and satisfying. While many Korean dishes require complex preparations or hard-to-find ingredients, this humble side dish showcases the beauty of Korean cooking through its simplicity – transforming basic ingredients into something extraordinary through thoughtful seasoning and technique.

Why You’ll Love This Recipe

• Ready in just 15 minutes
• Crisp, refreshing texture
• Packed with nutrients and protein
• Authentic Korean flavors
• Perfect complement to any Korean meal
• Naturally vegan and gluten-free (when using gluten-free soy sauce)

What is Kongnamul-muchim?

Kongnamul-muchim (콩나물무침) is a staple Korean banchan made from blanched soybean sprouts seasoned with garlic, sesame oil, and Korean red pepper flakes. This beloved side dish appears in countless Korean households and restaurants, known for its simplicity and ability to complement everything from bibimbap to Korean BBQ.

Korean Soybean Sprout Banchan

Kongnamul-muchim 콩나물무침

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Side Dish

Cuisine: Korean

Keyword: banchan, Muchim

Servings: 4

Calories: 100kcal

Author: David

Ingredients

• 1 lb soybean sprouts
• 1 tsp salt
• 1 clove garlic minced
• 1 green onion(s) chopped
• 1 tsp soy sauce
• 1/2 tsp korean red pepper flakes (gochugaru)
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

• Trim the tails off the soybean sprouts and pick through.
• Rinse the soybean sprouts thoroughly and drain
• Bring a pot of water to a boil and add salt.
• Blanch soybean sprouts for 5 minutes.
• Drain sprouts and place in a mixing bowl.
• Add the rest of the ingredients and mix well. (Hand mixing works the best)
• Serve as banchan!

Nutrition

Calories: 100kcal

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Recipe Tips

• Don’t overcook the sprouts – they should maintain their crunch
• Serve at room temperature or chilled
• Store in an airtight container in the refrigerator for up to 3 days
• For a spicier version, increase the amount of Korean red pepper flakes

Serving Suggestions

Serve this banchan alongside:

• Steamed rice
• Kimchi
• Korean BBQ
• Bibimbap
• Other Korean main dishes

Nutrition Information

Per serving (approximate):

• Calories: 100
• Protein: 9g
• Carbohydrates: 9g
• Fiber: 4g
• Sodium: 320mg

Note: Nutrition values are estimates and may vary based on specific ingredients used.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sprouts may release some water during storage, which is normal.

My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kadoya Sesame Oil
– Taekyung Korean Chili Flakes
– Shirakiku Roasted Sesame Seeds