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Kongnamul Muchim, Korean soybean sprout salad with sesame seeds and coriander
Crunchy soybean sprouts tossed in a spicy dressing, garnished with sesame seeds.

Kongnamul Muchim

Author: Flavelo
Recipes Salads
An indispensable accompaniment (banchan) to Korean meals. Soybean sprouts are a simple ingredient, but their preparation requires attention: the goal is to achieve a 'crunchy cooked' state. The aroma of sesame oil and garlic deeply permeates the sprouts, while the chilli (gochugaru) provides a mild heat that keeps the senses awake. A dish rich in fibre and prebiotics.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Pot for cooking
  • Colander
  • Mixing bowl

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wash the soybean sprouts thoroughly, removing damaged beans or brown ends. Boil water in a pot with salt.

Tip: Cleaning the sprouts is time-consuming, but worth it for the aesthetics of the final result.
2 ✓

Put the sprouts into the boiling water. Cook for exactly 3-4 minutes (best with the lid on).

Tip: Short heat treatment inactivates the enzymes causing the raw bean taste but preserves the crunchiness of the cell walls.
3 ✓

Drain immediately, and if you like a very crunchy texture, rinse with cold water (shocking), then drain thoroughly.

Tip: Cooling with water stops the cooking process. Excess water would dilute the dressing, so draining is important.
4 ✓

In a bowl, mix the crushed garlic, sesame oil, soy sauce, chilli, salt, and pepper.

Tip: We use raw garlic here, which gives a more intense, pungent flavour than cooked.
5 ✓

Toss the sprouts with the dressing thoroughly, by hand or with tongs.

Tip: Mixing by hand (the meaning of 'muchim') helps to gently 'massage' the flavours into the vegetable.
6 ✓

Sprinkle with toasted sesame seeds and chopped spring onion. Serve at room temperature or cold.

Tip: The scent of sesame oil can fade with heat (or standing), so toasted seeds refresh the aroma.

Recipe FAQ

Why do the sprouts taste fishy?
This is a sign of overcooking or removing the lid too early. Cook for a short time, and either keep the lid on throughout or leave it off throughout.
How long does it keep?
It stays delicious in the fridge for 3-4 days; the flavours meld even better.

Ingredients

  • 300 g Soybean sprouts (fresh)
  • 2 cloves Garlic
  • 2 tbsp Sesame oil
  • 1 tsp Korean chilli powder (Gochugaru)
  • 1 tbsp Soy sauce
  • 1 tsp Rice vinegar (optional, for acidity)
  • 2 stalks Spring onion or coriander
  • 1 tbsp Toasted sesame seeds
  • 0.5 tsp Salt
  • 1 pinch Pepper