koreanbanchanbean sproutsveganlowcarbquicksesame

Kongnamul Muchim

Name: Kongnamul Muchim
Prep time: 4 min
Cook time: 4 min
Total time: 10 min
Yield: 2
Cuisine: Korean
Ingredients: 300 g bean sprouts; 6 g garlic, minced; 20 g scallion, thinly sliced; 10 ml soy sauce; 10 ml sesame oil; 5 g toasted sesame seeds; 1 g fine salt

Kongnamul Muchim is a light, savory bean sprout salad with a clean crunch and nutty sesame aroma. Garlic, scallion, and soy sauce give it depth, while a quick blanch keeps the sprouts tender yet fresh. It's simple, fast, and especially satisfying as a cool side dish.

10 min

2 servings

67 kcal

Korean

Ingredients

Seasoned sprouts

300 gbean sprouts
6 ggarlic, minced
20 gscallion, thinly sliced
10 mlsoy sauce
10 mlsesame oil
5 gtoasted sesame seeds
1 gfine salt

Instructions

1
Bring a medium pot of water to a boil. While it heats, rinse the bean sprouts well and pick out any discolored bits. Mince the garlic and thinly slice the scallion.
2
Add the bean sprouts to the boiling water and blanch for 2 to 3 minutes, just until the sprouts are tender-crisp and no longer raw-smelling. Do not overcook or they will lose their fresh crunch.
3
Drain immediately and rinse briefly under cold water, or spread in the colander for 1 minute to stop the cooking. Squeeze very gently to remove excess water; this keeps the seasoning from becoming diluted.
4
In a mixing bowl, combine the minced garlic, sliced scallion, soy sauce, sesame oil, toasted sesame seeds, and salt.
5
Add the drained bean sprouts and toss thoroughly by hand or with tongs until evenly seasoned. Taste and adjust salt if needed. Serve right away or chill briefly for a colder banchan.

Nutrition per serving

67 kcal

Calories

Protein

Carbs

Fat

Fiber

Notes

•For the best texture, use very fresh, crisp bean sprouts and season them while they are still slightly warm.
•If your soy sauce is very salty, start with 8 ml and adjust to taste.
•This dish is commonly served as banchan alongside rice, grilled meats, or other Korean side dishes.
•For a spicier variation, add a small spoonful of gochugaru, though the traditional mild version is often just sesame, garlic, and soy.

Background

Kongnamul Muchim is a classic Korean banchan made from seasoned soybean sprouts, a staple ingredient in Korean home cooking for generations. It is valued for being inexpensive, quick to prepare, and highly versatile, appearing both in everyday meals and as part of larger spreads. The dish reflects the Korean tradition of transforming simple vegetables into flavorful side dishes with careful seasoning.

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