Soybean Sprouts Side Dish, Kong Namul Muchim

Kong Namul is a traditional vegetable side dish widely enjoyed by Koreans. (Kong means “soybean sprouts." Namul means "vegetable side dish.") It’s great for any meal. It can also be used as a topping on bibimbap. You can make this dish non-spicy or spicy. The spicy version is particularly delicious.

Soybean sprouts are similar to mung bean sprouts, but they are crispier in texture and stronger in taste. The heads of soybean sprouts are larger, firmer and vibrant yellow. The stems are longer and whiter. Soybean sprouts are generally found only in Korean or Asian grocery markets, since most North Americans are more familiar with mung bean sprouts.

Buy Korean ingredients online here.

Kong Namul is a traditional vegetable side dish widely enjoyed by Koreans. (Kong means “soybean sprouts." Namul means "vegetable side dish.") It’s great for any meal. It can also be used as a topping on bibimbap. You can make this dish non-spicy or spicy. The spicy version is particularly delicious.

Soybean sprouts are similar to mung bean sprouts, but they are crispier in texture and stronger in taste. The heads of soybean sprouts are larger, firmer and vibrant yellow. The stems are longer and whiter. Soybean sprouts are generally found only in Korean or Asian grocery markets, since most North Americans are more familiar with mung bean sprouts.

Buy Korean ingredients online here.

tips:

Optional Ingredients and Substitutions
Gochugaru (red chili flakes): Add some gochugaru (red chili flakes) to make a spicy variation.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Wash Wash 200g of soy bean sprouts thoroughly in cold water two or three times. Remove any bad beans or spoiled (brown colored) roots if any. Some people remove all roots but it’s not necessary.		1 Wash thoroughly 200g soy bean sprouts Remove bad beans & roots
2. Blanch Boil 4 cups of water on high heat. Add ½ tsp of salt and blanch soy bean sprouts win boiling water on high heat for 3-5 min or until the bean sprouts die down. Make sure the lid is on while boiling. If boiled uncovered, it can result in a mild but unpleasant smell on the sprouts. Do not over cook.		2 Boil 4 cups water High Heat Add ½ tsp salt Blanch bean sprouts in boiling water High Heat 3 min
3. Rinse Drain water in a strainer for about 5 min.		3 Drain water 5 min
4. Season Mix soy bean sprouts with ½ teaspoon of salt, 1 teaspoon of sesame oil, 1 teaspoon of minced garlic, 1 tablespoon of chopped green onion and ½ teaspoon of sesame seeds. Mix everything thoroughly by hand.		4 Season ½ tsp salt 1 tsp sesame oil 1 tsp minced garlic 1 tbs chopped green onion ½ tsp sesame seeds Mix well
5. Serve Serve on a side dish plate. You can sprinkle more sesame seeds on top as a garnish if you like. Enjoy!		5 Serve
6. Make spicy variation Add 2 teaspoons of gochugaru (red chili flakes) to the seasoning for a spicy version.		6 Enjoy!

for blanching soybean sprouts
7 oz	Soybean Sprouts 콩나물	Buy
½ tsp	Salt 소금	Buy
4 cups	Water 물	Buy
for seasoning
½ tsp	Salt 소금	Buy
1 tsp	Sesame Oil 참기름	Buy
1 tsp	Garlic (minced) 다진 마늘	Buy
15	Green Onion 파	Buy
1 tsp	Sesame Seeds 깨 (optional)	Buy
for spicy version only
2 tsp	Gochugaru, Korean Hot Pepper Flakes 고춧가루 (optional)	Buy

Soybean Sprouts Side Dish, Kong Namul Muchim

콩나물 무침

INGREDIENTS

for blanching soybean sprouts

for seasoning

for spicy version only

1. Wash

2. Blanch

3. Rinse

4. Season

5. Serve

6. Make spicy variation

Soybean Sprouts Side Dish, Kong Namul Muchim 콩나물 무침