International Cuisine > Korean Cuisine > Kimchi & Banchan (Korean Side Dishes) > Kongnamul Muchim (Seasoned Soybean Sprouts) Recipe

Kongnamul Muchim (Seasoned Soybean Sprouts)

A simple and refreshing Korean side dish, Kongnamul Muchim is made with seasoned soybean sprouts. This recipe provides a detailed guide to create this popular banchan at home.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 400 g Soybean Sprouts
  • 1 tsp Salt
  • 1 clove Garlic, minced
  • 1 stalk Green Onion, thinly sliced
  • 1 tbsp Sesame Oil
  • 1 tsp Sesame Seeds
  • 1 tbsp Soy Sauce
  • 1/2 tsp Korean Chili Powder (Gochugaru)

Blanching the Soybean Sprouts

Bring a pot of water to a boil. Add the soybean sprouts and salt. Blanch for about 3-4 minutes, until the sprouts are tender but still slightly crunchy. Don't overcook them, or they will become mushy. Drain the sprouts immediately and rinse with cold water to stop the cooking process. This is crucial for achieving the right texture.

Draining and Drying

After rinsing, gently squeeze out any excess water from the soybean sprouts. You can use your hands or a clean kitchen towel. Removing excess water is important so that the seasoning adheres properly and the sprouts don't become watery.

Seasoning the Sprouts

In a mixing bowl, combine the blanched and drained soybean sprouts with the minced garlic, sliced green onion, sesame oil, sesame seeds, soy sauce, and Korean chili powder (gochugaru). Mix well, ensuring that all the sprouts are evenly coated with the seasoning.

Adjusting the Seasoning

Taste the seasoned soybean sprouts and adjust the seasoning as needed. You can add more soy sauce for saltiness, gochugaru for more spice, or sesame oil for a richer flavor. Remember that the flavor will develop further as the sprouts sit.

Serving the Kongnamul Muchim

Serve the Kongnamul Muchim immediately or chill it in the refrigerator for later. This banchan is a perfect accompaniment to Korean BBQ, rice dishes, or any meal that needs a refreshing and flavorful side dish.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 50-60 kcal
Protein: 4-5g
Fat: 2-3g
Carbohydrates: 5-7g
Fiber: 2-3g
Note: These values are estimates and can vary based on the specific ingredients used and portion sizes.

Other Important Considerations for Nutrition

Kongnamul Muchim is a relatively low-calorie and nutritious side dish, providing a good source of protein, fiber, and vitamins. It's important to use fresh ingredients and to avoid overcooking the soybean sprouts to retain their nutritional value. Those with soy allergies should avoid this dish.

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FAQ

  • Can I use pre-packaged soybean sprouts?

    Yes, you can use pre-packaged soybean sprouts. Just make sure to rinse them thoroughly before blanching.
  • Can I make this ahead of time?

    Yes, you can make Kongnamul Muchim a day ahead of time. Store it in an airtight container in the refrigerator. The flavors will meld together nicely.
  • I don't have Korean chili powder (gochugaru). Can I substitute it?

    While gochugaru is recommended for its unique flavor and color, you can substitute it with a pinch of regular chili flakes or a small amount of chili paste (gochujang), but the flavor will be slightly different.