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Side dishes

Seasoned Bean Sprouts

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kongnamul-muchim

Quick blanched bean sprouts tossed with garlic and sesame.

Easy10 min3 servings★ 55VeganContains soyContains sesame
Seasoned Bean Sprouts

History & culture

Seasoned bean sprouts (kongnamul muchim) are an everyday banchan nationwide, lightly blanched and dressed with garlic, sesame, and scallions. The dish may reflect Korea's long use of soy sprouts in home cooking and market meals, valued for crunch and a clean taste. It appears on ancestral tables, school lunches, and restaurant sets as a foundational namul side.

Servings
3

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Ingredients & steps

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Ingredients

  • Garlic
    1 clove
  • Bean sprouts
    400 g
  • Toasted sesame seeds
    1 tsp
  • Water
    4 cups, for blanching
  • Green onion

    Substitutescallion or spring onion

    1 stalk

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    0.5 tsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1.5 tbsp
  • Salt
    0.5 tsp

Steps

  1. 1High heat3 min

    Blanch bean sprouts in boiling water 2 minutes; rinse briefly in cold water, drain well, and squeeze gently.

    • Bean sprouts
    • Water
  2. 22 min

    Mix sprouts with minced garlic, green onion, sesame oil, salt, and soy sauce.

    • Garlic
    • Green onion
    • Toasted sesame oil
    • Salt
    • Soy sauce
  3. 31 min

    Sprinkle sesame seeds and serve at room temperature or chilled.

    • Toasted sesame seeds

Storage & reheating

Refrigerate up to 2 days; toss again with sesame oil before serving.

Troubleshooting

  • ⚠️ Sprouts are soggy

    → Blanch briefly and shock in cold water to stop cooking.

  • ⚠️ Salad tastes flat

    → Season while warm so sprouts absorb sesame oil and salt.