Korean Soybean Sprout Side Dish (Kongnamul Muchim)

Korean soybean sprout side dish, called kongnamul muchim, is a classic banchan that comes together in just 10 minutes. Light and refreshing with a clean crunch, the sprouts are simply seasoned with sesame oil, Korean soup soy sauce, and garlic. A healthy make-ahead dish that pairs well with rice, soups, or bibimbap, it’s a staple you’ll always find on a Korean table.

If you open a Korean fridge, you’ll often find a small container of kongnamul muchim (콩나물 무침), the classic soybean sprout side dish. It’s quick to make, light yet crunchy, and one of those dishes that fits in anywhere—next to rice, tucked into bibimbap, or served with grilled meat.

We even call it the “national banchan” in Korea because it shows up at nearly every table. For me, it was always there growing up—packed in my lunchbox, set out for family dinners, or simply enjoyed with a bowl of rice. It’s humble, but it captures what Korean home cooking is about: simple ingredients turned into something memorable.

Why You’ll Love This Soybean Sprout Side Dish

What makes this recipe stand out is the way it’s cooked. Instead of boiling the sprouts in a pot of water, I use just a few spoonfuls. The sprouts steam in their own moisture, keeping their natural flavor and nutrition without tasting watered down. It’s a small change, but it makes a big difference.

You’ll also love it because it’s:

• Quick: ready in about 10 minutes.
• Nutritious: a good source of plant protein, fiber, and vitamins.
• Versatile: serve it as a side, add to bibimbap, or pair with grilled dishes.
• Make-ahead friendly: keeps well in the fridge for several days.
• if you like a bit of a spicy kick, you can easily transform it into a spicy bean sprout salad by adding some gochugaru (Korean red pepper flakes).

What Kind of Sprouts to Use

For kongnamul muchim, always use soybean sprouts.

In Korean cooking, there are two common types of sprouts: soybean sprouts (kongnamul) and mung bean sprouts (sukju namul). They look similar, but their flavor and use are quite different.

• Soybean sprouts have a yellow bean head and a nutty taste. They’re the key ingredient for kongnamul muchim, soups, and bibimbap.
• Mung bean sprouts are thinner and milder, and often added to quick stir-fries or light salads. If you’re curious, check out my mung bean sprout salad with spinach to see how mung bean sprouts are used.

How to Make Korean Bean Sprout Banchan (Kongnamul Muchim)

Cooking soybean sprouts is all about timing. Too long and they lose their crunch; too short and they taste raw. Cook them with only a splash of water so they steam gently and keep their bite. Here’s how I do it at home:

Place the rinsed soybean sprouts in a pot with only a few spoonfuls of water. Cover tightly and cook over medium heat for about 6 minutes. Don’t lift the lid while they steam—the trapped heat is what cooks them evenly.

Don’t lift the lid while they steam—the trapped heat is what cooks them evenly.

When the timer is up, stir the sprouts once, then cover again briefly. This quick step lets the residual heat finish the cooking without over-softening them.letting it sit for 30 seconds.

Drain the sprouts to remove the excess water and place them in a large mixing bowl. Add garlic, green onion, sesame oil, soy sauce, and sesame seeds.

Gently toss by hand or with tongs so the sprouts don’t break. Taste and adjust the seasoning with a little extra salt if needed.

Serve the sprouts at room temperature or lightly chilled. They keep their crunch and flavor for days in the fridge, which makes them one of the easiest banchan to prepare ahead. Also it is great to use as one of topping for bibimbap

Storage

Korean families often prep several banchan ahead, and kongnamul muchim is one that keeps well. Store it in an airtight container, and it will stay fresh for 4–5 days.

Serve it straight from the fridge with rice, or add it to bibimbap. If it looks a little dry after a few days, refresh with a drizzle of sesame oil before serving.

Helpful Tips for Kongnamul Muchim

• Tails or no tails? Some Korean cooks remove the little tails from soybean sprouts for a neater look, but most home cooks—including me—skip this step. It doesn’t affect flavor, and it saves time.
• Don’t rinse after cooking. In Korean kitchens, we never rinse cooked bean sprouts. The trick is to take them off the heat just before they’re fully done. The residual steam finishes the job and keeps their natural crunch and nutty taste.

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