Korean Bean Sprout Side Dish (Kongnamul Muchim)

This Korean bean sprout side dish is a nutty, crunchy, and popular banchan. Made with soybean sprouts, it’s easy to prepare in just 10 minutes and a delicious addition to any Korean or Asian meal.

If there’s one vegetable dish that’s a staple in every Korean household, it’s this bean sprout side dish known as Kongnamul Muchim (콩나물 무침). We even call it “gukmin banchan, 국민반찬” which means the national side dish. It’s a favorite among Koreans and anyone who tries it!

Kongnamul refers to soybean sprouts, which are essential in dishes like bibimbap and kongnamul bap (bean sprout rice bowl). This simple bean sprout recipe is one of the easiest and most flavorful Korean side dishes you can make at home.

Traditionally, this bean sprout banchan is all about mild flavors, letting the nuttiness of sesame oil and sesame seeds shine through. But 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).

This Korean bean sprout salad is one of my absolute favorite banchan recipes, and I make it all the time. Seriously, who can resist that crunchy texture packed with nutty goodness? I could easily polish off a bowl of rice with just this. No problem!

In this recipe, I’ll share my tips to get your soybean sprouts perfectly tender yet crunchy, with a deep umami flavor. Check out my recipe video below to learn how easy it is. Yum!

Bean Sprouts

There are two main types of Korean bean sprouts: soybean sprouts and mung bean sprouts. While you can use either in this recipe, for that nutty and crunchy texture of an authentic kongnamul banchan, you’ll want to stick with soybean sprouts.

Mung bean sprouts, on the other hand, are typically used in a dish called sukju namul (숙주나물), which has its own unique flavor profile and often includes a touch of vinegar for a more salad-like taste. If you’re curious, check out my spinach mung bean salad recipe for the idea!

How to make bean sprout side dish

Steam bean sprouts

Place soybean sprouts in a pot and pour in 4 tablespoon of water.

Cover the pot with the lid and let the sprouts cook over medium heat for 6 minutes. Do not open the lid.

Remove the pot from the heat. Stir the sprouts thoroughly and cover the pot, letting it sit for 30 seconds.

Season bean sprouts

Drain the sprouts to remove the excess water and place them in a large mixing bowl. Add the seasonings and green onions.

Gently mix the bean sprouts using your hands or kitchen tongs until well combined. Taste the salad and adjust the salt if necessary. Serve it at room temperature or chilled.

Storage

Store the bean sprout side dish in an airtight container in the fridge, where it will keep fresh for up to a week. It’s a convenient dish to prepare in advance and enjoy whenever you like.

Recipe Success Tips

1. Removing the tails from soybean sprouts: It is a very personal choice. While some Korean cooking purists may recommend it to create a more visually appealing salad, most people don’t bother with the extra step. Personally, I don’t remove the tails either.
2. Use minimal water to cook: Soybean sprouts are often boiled, but this can reduce their flavor. Instead, use just 4 tablespoons of water when cooking, as the sprouts release enough moisture on their own. This method helps preserve their wholesomeness and enhances their natural taste.
3. Don’t rinse after cooking: In Korean cuisine, we don’t rinse cooked bean sprouts. To maintain their flavor and texture, avoid overcooking them. Remove from heat just before they’re fully cooked, then drain. The retained heat will finish the cooking, preserving their natural taste and crunch.

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