Hi guys!
I’m having so much fun in Korea, and finally uploading a new video/recipe! 😀
I noticed a lot of you guys would love to know more banchan(Korean side dish) recipes and here is one more for you!! I’ve been sharing really popular and common ones but one day I would love to share some crazy stuff too! 😉 lol
Today I’m showing you how to make Korean style soybean sprouts side dish.
Every family/restaurant has different ways to make this dish, like any other banchans are. So today, I’m sharing how I make it, but feel free to make your own! 😉
I personally love spicy one, but classic one is what the most common one though.
This is great for bibimbap or as a side dish for Korean BBQ!
Also the classic one is served with main spicy dish, because it’s very mild and can calm your spiciness down. 😉
So, give this recipe a try one day!
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Kongnamul Muchim (Korean Soybean Sprouts Side Dish)
- Total Time: 10 mins
- Yield: 4 to 6 1x
Ingredients
For Prepare Soybean Sprouts
- 1lb. Soybean Sprouts
- 1 Tbs. Sea salt
For Classic Soybean Sprouts Side Dish
- 1/2 lb. Blenched soybean sprouts
- 1 tsp. Coarse sea salt
- 1/4 tsp. Sugar
- 2 tsp. Sesame oil
- 1/8 tsp. Black pepper
- 1 tsp. Toasted sesame seeds, crushed with fingers
- 1 Clove garlic, minced (approximately 1 tsp.)
- 1 Green onion, chopped (approximately 1 Tbs.)
For Spicy Soybean Sprouts Side Dish
- 1/2 lb. Blenched soybean sprouts
- 1 1/2 tsp. Fish sauce
- 2 Tsp. Gochugaru, AKA Korena red pepper flakes (Can be substitute 1tsp. cayenne pepper, but won’t have the bright red color)
- 2 tsp. Sesame oil
- 1/8 tsp. Black pepper
- 1 Clove garlic, minced (approximately 1 tsp.)
- 1 Green onion, chopped (approximately 1 Tbs.)
Get Recipe Ingredients
Instructions
- Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
- Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
- When it’s time, uncover and drain soybean sprout; since under cold water and drian completely.
- Both classic and spicy can be made same directions. Add prepared soybean sprouts in a mixing bowl; gently mix everything together using your hand until everything combined well.
- Top with extra sesame seeds as you desire! Enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
13 comments
May I know how long can this lasts?
About 5 days to 7 days. 🙂
I love this side dish! Can I make this without coarse sea salt and just use regular salt?
of course! 🙂
This is one of my favorite dishes!! I keep making it all the time now! I sometimes add in some cubed smoked tofu and edamame so i can eat a big bowl and call it lunch :))
Your recipe calls for spinach but I do not see where any spinach is needed?
I double checked, but there is no spinach in the recipe.
Thank you very much for providing this Kongnamul Muchim recipe. My son and I like the spicy version, whereas my wife and daughter like the mild version.
hi seonkyoung!!!! there was a mention of spinach in the instructions but not in the ingredients. i think what should be written was green onions instead of spinach, so we can avoid confusion. kkk… thank you very much for this. im planning to make it this weekend. kamsahamnida… ^_^
Ingredient list doesn’t call for ‘prepared spinach’, but directions do ?
Typo! lol
Hi Seonkyoung! Can i use soy sauce instead of fish sauce for the spicy version?
Yes, that should be fine.