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Kongnamul Muchim
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5 from 5 votes

Kongnamul Muchim - A Basic Korean Banchan

Kongnamul Muchim is soybean sprouts that are blanched and tossed in a soy sauce and garlic dressing. One of the basic banchans of Korean cuisine.
Course: Easy
Servings: 2 people


  • Soybean sprouts - 3 cups
  • Carrot - ¼ of a whole
  • Scallions - 3 stalk


  • Soup soy sauce - ½ teaspoon regular soy sauce ok as well
  • Minced garlic - ½ teaspoon
  • Salt - ⅔ teaspoon
  • Sugar - ½ teaspoon
  • Sesame oil - 1.5 teaspoon
  • Sesame seeds - 1 teaspoon


Prep Sprouts

  • Wash the soybean sprouts. Take the ends off each sprout (if low on time, this step is optional).
  • Then slice the carrot and scallions into thin strips (4-5 cm).

Cooking Sprouts

  • Put some water in a pot. Season the water with a few pinches of salt. Bring it up to a roaring boil. Then add the soybean sprouts in. Cook for exactly 4 minutes (use a timer).
  • While the sprouts are boiling, fill an mixing bowl with cold water.
  • After 4 minutes, drain the soybean sprouts and place them in the bowl with cold water. Let them cool down. Then place the boiled sprouts under cold running water. Put them in a strainer and set aside to get rid of excess water.

Season Sprouts

  • Take out a mixing bowl. Add-in the soybean sprouts, carrots and scallions.
  • Then add-in soy sauce, minced garlic, salt, sugar and give a thorough mix.
  • Add in sesame oil and sesame seeds. Give a final mix.


  • When boiling the bean sprouts, use a timer on your phone. Otherwise, they will quickly wilt and lose their crunchy texture.
  • Many Koreans also like a spicy version of this dish - if you would like to try it, simply add a teaspoon of Korea red chili flakes in the final step.
  • Watch the video below for more details