Korean Soybean Sprouts (콩나물 무침)

Korean Soybean Sprouts or Kongnamul Muchim (콩나물 무침) is a classic Korean side dish made with lightly blanched soybean sprouts, seasoned simply with garlic, sesame oil, soy sauce, and a touch of gochugaru (optional). It's refreshing, nutty, and slightly crunchy, offering a clean and savory flavor that complements bold main dishes. Often served as part of a banchan spread, this dish is easy to prepare and packed with texture and nutrition.

servings

4 - 6

prep time

5 mins

cook time

6 mins

1/2 lb Soybean sprouts
2 tsp sesame oil
1 tsp toasted sesame seeds
1 clove garlic (minced)
1 green onion (chopped)
Salt and Pepper to taste

Bring water to boil with 1/2 tbs salt
Add sprouts and cover for 4 mins on high heat
Remove from heat and sit over for 1 min
Remove sprouts and rinse under cold water
Mix with garlic, green onions and sesame oil
Add Salt & Pepper to taste