Kongnamul Muchim (Seasoned Soybean Sprouts)
A staple Korean side dish — crunchy soybean sprouts quickly blanched and tossed with sesame oil, garlic, and salt. Ten minutes and a few ingredients, it works as a rice side and as the topping for bibimbap and gukbap alike.
Ingredients
- Soybean sprouts300 g
- Water · for blanching0.5 cup
- Salt · blanching + seasoning0.5 tsp
- Minced garlic0.5 tsp
- Sesame oil1 tbsp
- Sesame seeds1 tsp
- Green onion · sliced, optional1 tbsp
- Gochugaru · optional, spicy version0.5 tsp
Steps
- ⏲ 2 min
Rinse the soybean sprouts under running water and pick off any spoiled skins.
- ⏲ 5 min
Put the sprouts, half a cup of water, and salt in a pot, cover, and blanch over medium heat for 4–5 minutes. Keep the lid on the whole time so they don't turn bitter.
- ⏲ 2 min
Rinse the blanched sprouts in cold water to keep them crunchy, then squeeze out the water well.
- ⏲ 2 min
In a bowl, toss the sprouts with the garlic, sesame oil, and sesame seeds (and gochugaru and green onion).
- ⏲ 1 min
Adjust with salt. Serve right away or keep refrigerated.
Tips & Variations
Variations
- Spicy kongnamul: Add gochugaru and gochujang for a red version.
- Soup soy sauce version: Use guk-ganjang instead of salt for more umami.
- With color: Toss in a little carrot or garlic chives.
- Other namul: Use the same dressing for water dropwort or spinach.
Tips
- Keep the lid on the whole time you blanch — lifting it mid-cook makes the sprouts bitter.
- Rinse in cold water and squeeze well afterward so they stay crisp, not soggy.
- Add the sesame oil and garlic just before serving for the freshest aroma.
- 4–5 minutes is enough to cook the beans through while staying crunchy.
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