📝 About This Recipe
A cornerstone of Korean home cooking, Kongnamul Muchim is a vibrant, crunchy side dish that perfectly balances nutty soybean flavors with savory aromatics. This traditional banchan is prized for its refreshing texture and its ability to provide a clean, nutritious contrast to spicy or heavy main courses. Whether seasoned with a touch of chili flakes for a kick or kept mild and garlicky, it is a versatile staple that transforms simple sprouts into a culinary delight.
🥗 Ingredients
Main Ingredients
- 1 lb Soybean sprouts (rinsed and roots trimmed if desired)
- 1/2 cup Water (for steaming)
- 1 teaspoon Sea salt (for the steaming water)
The Seasoning (Yangnyeom)
- 2 cloves Garlic (finely minced)
- 2 stalks Green onions (finely chopped)
- 1 tablespoon Gochugaru (Korean red chili flakes) (omit for the non-spicy version)
- 2 teaspoons Toasted sesame oil (high quality for best aroma)
- 1 tablespoon Toasted sesame seeds (slightly crushed to release oils)
- 1 teaspoon Soy sauce (regular or soup soy sauce)
- 1/4 teaspoon Fine sea salt (adjust to taste)
- 1/4 teaspoon Sugar (optional, to balance bitterness)
👨🍳 Instructions
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1
Thoroughly rinse the soybean sprouts in a large bowl of cold water, removing any loose yellow hulls or discolored bits that float to the top.
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2
Drain the sprouts in a colander. While optional, you can trim the long, stringy root ends for a cleaner, more elegant presentation.
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3
Place the sprouts in a large, heavy-bottomed pot. Add 1/2 cup of water and 1 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' smell from the raw beans.
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5
Cook over medium-high heat for about 5-7 minutes. You will know they are ready when you can smell a nutty, cooked bean aroma.
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6
Immediately remove the pot from the heat and drain the sprouts into a colander to stop the cooking process.
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7
Rinse the sprouts quickly under very cold running water or plunge them into an ice bath for 10 seconds to ensure maximum crunchiness.
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8
Drain very well, gently shaking the colander or patting them with a paper towel. Excess water will dilute the seasoning.
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9
In a large mixing bowl, combine the minced garlic, chopped green onions, gochugaru, soy sauce, sugar, and salt.
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10
Add the drained sprouts to the bowl with the seasoning paste.
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11
Using your hands (wearing a disposable glove is recommended), gently toss and massage the sprouts with the seasoning until evenly coated.
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12
Drizzle the toasted sesame oil over the salad and sprinkle with the toasted sesame seeds.
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13
Give it one final light toss. Taste and add a pinch more salt if necessary to make the flavors pop.
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14
Transfer to a serving dish and serve immediately at room temperature, or chill in the refrigerator for 30 minutes for a more refreshing bite.
💡 Chef's Tips
The most important rule: Never open the lid while steaming the sprouts, or they will develop an unpleasant 'beany' odor. For the best texture, look for soybean sprouts that are firm and white with bright yellow heads; avoid any that look slimy or brown. If you prefer a mild version (white kongnamul), simply omit the gochugaru and add a bit more sesame oil. Crushing the sesame seeds between your fingers as you sprinkle them releases significantly more flavor than using whole seeds. This dish is best eaten within 2-3 days, as the sprouts will gradually release water and lose their crunch over time.
🍽️ Serving Suggestions
Serve as a classic component of a Bibimbap bowl alongside rice, beef, and other vegetables. Pair with spicy Korean BBQ like Galbi or Samgyeopsal to provide a cooling, crunchy contrast. Enjoy as a light, healthy snack or a side dish for a simple bowl of steamed white rice. Accompaniment for a spicy Kimchi Jjigae (stew) to balance the heat levels. Pairs beautifully with a chilled glass of Korean barley tea (bori-cha) or a crisp lager.