# Korean Soybean Sprout Banchan

> Kongnamul-muchim 콩나물무침

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-soybean-sprout-banchan/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 10 min, cook 5 min, total 15 min
- Serves: 4

## 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

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

## Nutrition per serving

- Calories: 152
- Carbohydrates: 12 g
- Protein: 15 g
- Fat: 10 g
- Saturated fat: 2 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 87 mg