Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy
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5.0
15 reviews
Excellent
Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy
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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.
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Ingredients
Cooking Sprouts
- 14 oz soybean sprouts (Kongnamul, 1 bag)
- 1 cup water
- 1 tsp sea salt
Seasoning
- 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)
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Instructions
- 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.
Notes
- 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.
Nutrition Information
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Calories
156kcal
(8%)
Carbohydrates
10g
(3%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
514mg
(21%)
Fiber
1g
(4%)
Vitamin A
30IU
(1%)
Vitamin C
24.2mg
(27%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 514mg | 21% |
| Fiber | 1g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
15 reviews
Excellent
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