Authentic Korean Kongnamul-muchim (Seasoned Soybean Sprouts) Recipe

Ingredients

500g of soybean sprouts
2 green onions
1 red chili pepper (optional)
3 cloves of garlic
1 teaspoon of salt
2 tablespoons of sesame oil
1 tablespoon of sesame seeds
1 teaspoon of sugar
2 tablespoons of soy sauce

Steps and instructions

First, clean your soybean sprouts by removing any spoiled sprouts and rinsing the rest under cold water.
Next, bring a pot of water to a boil and add a teaspoon of salt.
Add the cleaned sprouts to the boiling water and cook for about 20 minutes until they become soft.
While the sprouts are cooking, chop the green onions and red chili pepper, and mince the garlic.
In a bowl, combine the chopped onions, chili pepper, minced garlic, sesame oil, sesame seeds, sugar, and soy sauce to make the seasoning sauce.
When the sprouts are done, drain them well and place them in a large mixing bowl.
Add the seasoning sauce to the sprouts and mix well to ensure all the sprouts are coated with the sauce.
Let the sprouts sit for about 10 minutes to absorb the flavors of the seasoning sauce.
Your Kongnamul-muchim is now ready to be served. Enjoy it as a side dish or as a component in a Korean BBQ meal.

Tools for making

Pot - Needed to boil the soybean sprouts.
Bowl - Used to mix the seasoning sauce and coat the sprouts.
Knife - For chopping the green onions and chili pepper.
Cutting Board - To provide a surface for chopping ingredients.
Garlic Press - Optional, but makes mincing the garlic easier.
Mixing Spoon - Used to mix the sprouts with the seasoning sauce.

Recipe variations

Add some thinly sliced carrots or cucumber for added crunch and freshness.
Replace the red chili pepper with gochujang (Korean red pepper paste) for a spicier version.
Add some shredded seaweed (kim) or roasted sesame seeds for extra flavor.
Include some thinly sliced garlic or ginger for a stronger aroma.
If you prefer a sweeter taste, add a tablespoon of honey or maple syrup to the seasoning sauce.
For a vegetarian or vegan option, omit the sesame oil and use a vegetable-based sauce instead of soy sauce.
You can also add some cooked and shredded chicken or beef to make it a more substantial dish.
Experiment with different herbs and spices like cilantro, mint, or basil for unique flavor profiles.
Try substituting the soybean sprouts with mung bean sprouts or other types of sprouts.

Recipe overview

Kongnamul-muchim is a traditional Korean side dish made from seasoned soybean sprouts. It's a staple in Korean cuisine, often served as part of a larger meal or as a component of Korean BBQ. The sprouts are boiled until soft, then mixed with a flavorful seasoning sauce made from garlic, sesame oil, sesame seeds, sugar, and soy sauce. The dish is easy to prepare and offers a delightful crunchy texture and a savory, slightly spicy flavor. Although Kongnamul-muchim is often eaten as a side dish, it can also be used as a topping for rice or noodles. This recipe yields 4 servings and requires just 30 minutes to prepare.

Common questions

How long does it take to cook the soybean sprouts?
The soybean sprouts should be cooked for about 20 minutes until they become soft.
Can I omit the red chili pepper?
Yes, the red chili pepper is optional. You can omit it if you prefer a milder flavor.
Can I adjust the amount of seasoning?
Yes, you can adjust the amount of seasoning according to your taste preferences. Feel free to add more or less sesame oil, sesame seeds, sugar, or soy sauce.
Can I make this dish in advance?
Yes, you can make Kongnamul-muchim in advance. It can be stored in the refrigerator for up to 2-3 days. Just make sure to keep it in an airtight container.
Can I use mung bean sprouts instead of soybean sprouts?
Yes, you can use mung bean sprouts as a substitute for soybean sprouts. The taste and texture may vary slightly, but it will still be delicious.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the seasoning sauce with the sprouts.
Pot - To boil the soybean sprouts.
Knife - For chopping the green onions and red chili pepper.
Cutting Board - To provide a surface for cutting ingredients.
Strainer - To drain the cooked sprouts.
Measuring Spoons - For accurately measuring the salt, sesame oil, sesame seeds, sugar, and soy sauce.

Origin stories

Kongnamul-muchim is a staple banchan (side dish) in Korean cuisine, known for its crisp texture and savory flavor. This humble dish, made with soybean sprouts, represents the resourcefulness of traditional Korean households. Historically, winters in Korea were harsh and long, leading to food shortages. To survive, Koreans learned how to make a variety of dishes using preserved, fermented, and readily available ingredients like soybean sprouts. Kongnamul-muchim was one such creation, simple yet nourishing, its bright flavor adding delight to meals during the coldest months. These days, it's a beloved part of meals year-round and is especially popular during New Year celebrations. The sprouts symbolize a clean start, their white color offering a blank canvas for the coming year. So when you eat Kongnamul-muchim, you not only enjoy a delicious dish but also partake in a tradition of resilience and hope.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.