Uploaded August 2023 | Updated September 2026, 4 days ago
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The Korean name for this is 콩나물무침 or kongnamul-muchim. It is a side dish made from blanched and seasoned sprouted soy beans. Adding too much salt tends to draw out a lot of the moisture, resulting in deflated, flaccid beansprouts. As a result, the finished product may seem bland. Perhaps add a bit of salt when serving, to address this without storing the dish heavily salted.
When I first made this I was surprised by the fact that beansprouts can handle being simmered for 10 minutes without turning to mush. In fact, they retain an enjoyably turgid texture, although they do not stay as snappily crunchy as they are when raw. Raw beansprouts do not have a very long shelf-life, so this dish can be a way to preserve excess beansprouts in a form which makes them easy to add to other meals.
This dish can be served at any temperature, whether freshly made and still quite warm, or cold from the refrigerator.
Makes 4-5 cups of kongnamul-muchim.
Equipment:
saucepan for boiling sprouts
large mixing bowl
Ingredients:
1 lb soybean sprouts
1 tsp kosher salt
2 cloves garlic minced
1 ea scallion 2” julienne
1/2 tsp gochugaru Korean hot pepper flakes
1/2 tsp fish sauce
1/2 tsp soy sauce
2 tsp sesame oil
1 tsp sesame seeds toasted
Procedure:
1. Boil the beansprouts with the salt in 1/2 cup of water for 10 minutes over medium-high heat.
2. Meanwhile, mix the dressing made from all the remaining ingredients.
3. Once the beansprouts are cooked, drain them well and then toss in the dressing.
4. Serve as a side dish to other elements, usually at least including rice.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
The Korean name for this is 콩나물무침 or kongnamul-muchim. It is a side dish made from blanched and seasoned sprouted soy beans. Adding too much salt tends to draw out a lot of the moisture, resulting in deflated, flaccid beansprouts. As a result, the finished product may seem bland. Perhaps add a bit of salt when serving, to address this without storing the dish heavily salted.
When I first made this I was surprised by the fact that beansprouts can handle being simmered for 10 minutes without turning to mush. In fact, they retain an enjoyably turgid texture, although they do not stay as snappily crunchy as they are when raw. Raw beansprouts do not have a very long shelf-life, so this dish can be a way to preserve excess beansprouts in a form which makes them easy to add to other meals.
This dish can be served at any temperature, whether freshly made and still quite warm, or cold from the refrigerator.
Makes 4-5 cups of kongnamul-muchim.
Equipment:
saucepan for boiling sprouts
large mixing bowl
Ingredients:
1 lb soybean sprouts
1 tsp kosher salt
2 cloves garlic minced
1 ea scallion 2” julienne
1/2 tsp gochugaru Korean hot pepper flakes
1/2 tsp fish sauce
1/2 tsp soy sauce
2 tsp sesame oil
1 tsp sesame seeds toasted
Procedure:
1. Boil the beansprouts with the salt in 1/2 cup of water for 10 minutes over medium-high heat.
2. Meanwhile, mix the dressing made from all the remaining ingredients.
3. Once the beansprouts are cooked, drain them well and then toss in the dressing.
4. Serve as a side dish to other elements, usually at least including rice.
Music: bensound.com/royalty-free-music
