📝 About This Recipe
Kongnamul-muchim is a quintessential Korean banchan that celebrates the humble soybean sprout through a perfect balance of nutty sesame oil and savory garlic. This dish is a staple in Korean households, beloved for its refreshing crunch and its ability to complement everything from spicy stews to grilled meats. By mastering the delicate balance of blanching and seasoning, you create a side dish that is light, healthy, and deeply satisfying.
🥗 Ingredients
Main Ingredients
- 1 pound Soybean sprouts (roots trimmed if desired for a cleaner look)
- 1/2 cup Water (for steaming/blanching)
- 1/2 teaspoon Sea salt (for the cooking water)
The Seasoning Base
- 1 clove Garlic (finely minced)
- 1 stalk Green onion (finely chopped)
- 1 tablespoon Toasted sesame oil (high quality for best aroma)
- 2 teaspoons Toasted sesame seeds (slightly crushed to release oils)
- 1 teaspoon Fish sauce (can substitute with soup soy sauce)
- 1/4 teaspoon Fine sea salt (adjust to taste)
- 1 teaspoon Gochugaru (Korean red chili flakes; optional for a spicy version)
👨🍳 Instructions
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1
Thoroughly rinse the soybean sprouts in a large bowl of cold water, removing any loose yellow skins or discolored beans that float to the top.
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2
Drain the sprouts in a colander. While optional, you can pinch off the thin, thread-like roots for a more refined aesthetic and texture.
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3
Place the sprouts in a heavy-bottomed pot or a wide skillet. Add 1/2 cup of water and 1/2 teaspoon of sea salt.
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4
Cover the pot with a tight-fitting lid. This is crucial: do not open the lid during the cooking process to avoid a 'fishy' bean smell.
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5
Bring the water to a boil over medium-high heat. Once you hear it bubbling and see steam escaping, cook for exactly 3-4 minutes.
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6
Immediately remove the pot from the heat and drain the sprouts into a colander. Do not overcook, or they will lose their signature crunch.
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7
Rinse the hot sprouts briefly under cold running water to stop the cooking process, then let them drain and cool for a few minutes.
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8
In a large mixing bowl, combine the minced garlic, chopped green onions, fish sauce (or soy sauce), and gochugaru if you prefer the spicy version.
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9
Gently squeeze the cooled sprouts with your hands to remove any excess water and add them to the mixing bowl.
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10
Toss the sprouts with the seasoning using your hands (wearing a glove if desired) or tongs. Use a light touch to avoid bruising the stalks.
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11
Drizzle the toasted sesame oil over the sprouts and sprinkle with the toasted sesame seeds.
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12
Give everything one final gentle toss. Taste and add a pinch more sea salt if necessary.
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13
Transfer to a serving dish and serve at room temperature or chilled.
💡 Chef's Tips
The most important rule is to keep the lid closed while boiling; opening it prematurely creates a raw bean odor that is hard to mask. For the best texture, shock the sprouts in ice water after draining if you have time; this ensures maximum 'snap'. If you are vegan, substitute the fish sauce with Korean 'soup soy sauce' (Guk-ganjang) or regular light soy sauce. Toasted sesame seeds are best when crushed slightly between your thumb and forefinger as you sprinkle them to release their fragrance. This dish is best eaten within 2-3 days as the sprouts will release water and lose their crunch over time.
🍽️ Serving Suggestions
Serve as a foundational side dish alongside a hot bowl of Bibimbap. Pair with spicy Jeyuk Bokkeum (Pork Bulgogi) to provide a cooling, crunchy contrast. Enjoy as a light snack or side with a chilled glass of Korean barley tea (Bori-cha). Include it as part of a traditional Korean spread with Kimchi and steamed white rice. Add a handful to a bowl of spicy Ramen to elevate the texture and nutritional profile.