Kongnamul Muchim (Seasoned Soybean Sprout)

콩나물 (Kongnamul/ Soybean sprouts) 무침 (Muchim/ Seasoning) is a common Korean side dish.

This dish is also used in Bibimbap.

Soybean Sprouts are high in Omega-3 fatty acids that helps to lower blood pressure, reduce chances of abnormal heart rhythm, and reduce risk of heart attack or stroke

Photo source


  • 1 pound soybean sprouts
  • 1 scallion, finely chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • salt (about 1 teaspoon) and pepper to taste


Step 1

Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked.

Step 2

Drain quickly, and cool, reserving the broth if you want. You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.

Step 3

Toss with the remaining ingredients. Taste a little and add more salt to your taste if needed.

Original recipe taken from KoreanBapsang.com.

Check out the link to see a spicy variation of this dish!


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