Soybean Sprouts Side Dish Kongnamul Muchim Not Spicy

Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy

Classic soybean sprouts side dish that's not spicy. Most popular banchan in Korea. Great for kids too! Soybean sprouts also has great health benefits - more in my post.
Course Side Dish
Cuisine Korean
Keyword gluten free, kids, non-spicy, vegan
KoreanCategory Namul (나물)
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4
Calories 156kcal
Author JinJoo Lee


Cooking Sprouts

  • 14 oz soybean sprouts Kongnamul (1 bag)
  • 1 cup water
  • 1 tsp sea salt


  • 1/8 tsp sea salt
  • 1.5 tsp sesame oil
  • 1 Tbsp green onions
  • 1 dash black pepper
  • 1 tsp sesame seeds
  • 1 tsp garlic chopped


  • Add soybean sprouts into a bowl of cold water. Rinse and pick out any rotten sprouts with black beans or brown stems. Drain. Rinse and drain again.
  • In a pot, add 1 cup water (for 14 oz sprouts), sea salt and soybean sprouts. Cover with a lid.
  • Cook at medium high for 7 minutes. Do NOT open the lid during cooking because it will make the sprouts taste fishy.
  • While sprouts are cooking, chop green onions and garlic. Drain cooked sprouts and let it cool.
  • In a bowl, add sprouts then season with chopped green onions, garlic, salt, sesame oil, sesame seeds and black pepper. Mix lightly with your hands making sure the seasoning is evenly coated.
  • Serve warm or cold as a side dish to any Korean meal.


  • Sodium amount is high but that's because it accounts for the whole 1 tsp of salt that goes into the boiling water, most of which is discarded along with the water once it's cooked. Actual sodium level should be much lower.
  • Keep lid closed - When cooking soybean sprouts, keep pot covered with a lid and DO NOT open it during cooking. 
  • How to store leftover kongnamul muchim - store in the fridge. It tastes good cold too so no need to reheat when you eat it next time.
  • Root ends: Traditionally Korean moms always broke off the root ends of the sprouts. Root ends contain a lot of good nutrients so I don't take off the root ends. But you are welcome to do it if you like it better that way.
  • Which soybean sprouts to buy - I like using Natto Soybean Sprouts as you see in the picture below. They are tender and nutty.
  • Do not buy sprouts with a lot of black spots on the bean part and/or when root ends are brown. 
  • ** Note about scaling this recipe. The cooking time will vary depending on how much you are cooking.


Calories: 156kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 514mg | Fiber: 1g | Vitamin A: 30IU | Vitamin C: 24.2mg | Calcium: 5mg | Iron: 0.1mg