Kongnamul Muchim (Seasoned Soybean Sprouts)
Local name: 콩나물무침
In short: Crunchy soybean sprouts boiled briefly, then tossed with garlic, scallion, sesame oil and a little chili, a staple Korean side dish ready in 20 minutes. It takes about 18 min in total and makes 5 servings.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 60 kcal
Kongnamul muchim is one of the most common banchan on a Korean table. Soybean sprouts are boiled just until the raw bean smell is gone, then tossed with garlic, scallion, sesame oil and salt while still warm. The sprouts stay crunchy, and the dish keeps for several days, which makes it a favorite for meal prep. The one rule is to keep the lid on while they cook, so the sprouts do not taste raw.
Instructions
- Rinse the sprouts and pick out any brown tails or loose husks.
- Put the sprouts, water and 1/2 tsp salt in a pot with a tight lid. Bring to a boil over medium-high heat and cook for 6 to 7 minutes without lifting the lid.
- Drain in a colander and shake off the water. Let the sprouts stand for 3 minutes so the steam escapes.
- Toss the warm sprouts gently with the garlic, scallions, sesame oil, 1/2 tsp salt and chili flakes, using your hands or two spoons.
- Taste and add a pinch more salt if needed. Sprinkle with the sesame seeds and serve at room temperature or chilled.
Tips
- Do not lift the lid while the sprouts cook. Releasing the steam early can leave a raw, beany smell in the finished dish.
- For a deeper, more savory flavor, stir 1 tsp of soy sauce into the seasoning and cut the added salt by a pinch. Use tamari to keep it gluten-free.
Questions and answers
How long does kongnamul muchim keep?
Up to 4 days in an airtight container in the fridge, though the sprouts are crunchiest in the first 2 days. Drain off any liquid before serving.
Can I use mung bean sprouts instead?
Yes, but they are thinner and cook faster, so boil them for only 2 to 3 minutes. The dish is then called sukju namul, and it tastes lighter.
Why must the lid stay on while cooking?
Soybean sprouts release a raw bean smell when they first heat. Keeping the lid on traps the steam so the smell cooks off instead of escaping into the dish.
How long does it take to make Kongnamul Muchim (Seasoned Soybean Sprouts)?
About 18 min in total: 10 min of preparation and 8 min of cooking.
How many calories are in Kongnamul Muchim (Seasoned Soybean Sprouts)?
About 60 kcal per serving, with 3 g of protein, 3 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 60 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 3 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 250 mg |
Estimated values, calculated from the ingredients.
