How to Make Perfect Korean Soybean Sprout Side Dish 😋

Kongnamul Muchim is a simple yet essential Korean side dish made with blanched soybean sprouts, lightly seasoned with sesame oil, garlic, and scallions. It’s crisp, nutty, and refreshingly savory — the kind of banchan (side dish) that complements almost any Korean meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place rinsed soybean sprouts in a pot with 1 cup of water. Cover with a lid and cook on high heat for 5 minutes.

Step 2

Rinse under running water to cool and drain well.

Step 3

In a bowl, mix 2 tbsp chopped green onion, 1 tsp minced garlic, 1 tbsp red pepper powder, 1 tbsp tuna fish sauce, 1 tbsp sesame seeds, 1 tbsp sesame oil, and 1 tsp salt.

Step 4

Add drained sprouts and mix well until evenly coated. Enjoy your crunchy and flavorful Kongnamul Muchim!