KONGNAMUL MUCHIM
Kongnamul Muchim is a classic Korean side dish made with lightly blanched soybean sprouts tossed with fragrant sesame oil, salt, sesame seeds, garlic and seasoning. This humble dish is cherished for its clean, nutty flavour and crisp texture, which is served as a part of banchan (small side dishes) in nearly every Korean meal. It’s light yet satisfying, easy to digest, and quick to prepare, and it’s perfect for busy days or meal prepping. The sesame seeds and oil add aromatic warmth, while garlic delivers savoury depth without overpowering the subtle taste of the sprouts. This single-serving version is tailored for simplicity and nutrition, requiring minimal ingredients yet offering excellent balance and satisfaction. Whether served warm or chilled, Kongnamul Muchim complements rice bowls, grilled meats, noodles or tofu-based mains, making it a versatile and essential part of any Korean-inspired meal.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Steam, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Back to School, Summer, Weeknight Meal
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Vegan, Vegetarian, Dairy-Free, Wheat/Gluten-Free, Nut-Free, Low Fat
DISH TYPE
Salad, Condiment / Spread, Side
INGREDIENTS
There are the following ingredients for Kongnamul Muchim:
- ¼ cup soybean sprouts
- ½ teaspoon sesame oil
- ¼ teaspoon garlic, minced
- ¼ teaspoon salt
- ½ teaspoon sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 46 kcal
- Protein: 3.9 g
- Carbohydrates: 2.5 g
- Fat: 2.6 g
- Fibre: 1.1 g
- Sugar: 0.5 g
- Sodium: 225 mg
- Cholesterol: 0 mg
PREPARATION
These steps are followed for the preparation of Kongnamul Muchim:
- Clean The Sprouts: Rinse the soybean sprouts thoroughly under cold water and discard any broken or dark beans.
- Blanch The Sprouts: In a small saucepan, bring water to a boil. Add the sprouts and blanch for about 3 minutes until just tender but still crisp.
- Drain And Cool: Drain the sprouts immediately and rinse with cold water to stop the cooking process. Shake off excess water.
- Season The Sprouts: In a mixing bowl, combine the blanched sprouts with sesame oil, minced garlic, salt and sesame seeds. Toss gently to mix.
- Serve Or Chill: Serve immediately at room temperature or chill for 15–20 minutes before eating for a more refreshing taste.
PREP TIME
5 minutes
COOKING TIME
3 minutes
TIPS
Here are some helpful tips for the preparation of Kongnamul Muchim:
- Do Not Overcook: Overcooked sprouts lose their crunch and become mushy. Blanch briefly for the best texture.
- Use Cold Rinse: Rinsing in cold water after blanching helps to lock in crunch and colour.
- Even Seasoning: Toss gently but thoroughly so each sprout gets coated evenly in oil and seasoning.
- Sesame Seeds Matter: Toasted sesame seeds intensify the nutty flavour and always use fresh for the best results.
- Serve With Rice: Kongnamul Muchim shines when paired with plain rice or tucked into bibimbap.
VARIATIONS
- Spicy Version: Add a pinch of gochugaru (Korean chilli flakes) for a spicy kick.
- Soy Sauce Twist: Add a few drops of light soy sauce for deeper umami notes.
- Garlic-Less Option: Omit garlic for a gentler flavour that still holds up beautifully.
- With Green Onion: Stir in finely sliced green onion for extra crunch and mild onion flavour.
- Mixed Sprout Medley: Combine with mung bean sprouts or radish sprouts for a bolder and more textured mix.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days. The flavour often improves overnight.
- Reheating: Best enjoyed cold or at room temperature. Avoid reheating to preserve texture.
- Freezing Not Recommended: Freezing changes the structure of the sprouts and results in a mushy texture.
- Make Ahead: Prepare in advance and store it with cover in the fridge, which is ideal for meal prep or bento lunches.