The Korean soybean sprout side dish, KongNaMul MuChim, is very common and popular. In few minutes, you can have a tasty side dish. Maybe because of that, most Korean restaurants serve this as a side dish. It is a nonspicy side dish, but you can add some hot pepper powder to give a little kick if you like spicy food. You can also use this for your bibimbap. Try it someday. 
Yield: 4 Servings
Short Korean Lesson: *^^*
- KongNaMul (콩나물) = Soybean Sprout
- MuChim (무침) = To mix some seasonings with boiled or fresh vegetables, seafood, seaweed, and so on.
Main Ingredients
- 2 Handfuls Soybean Sprouts (7.5 oz)
- 1 Tbsp Green Onion
- 1 tsp Minced Garlic
- ¼ Generous tsp Salt
- ½ tsp Sesame Seeds
- 1 tsp Sesame Oil
Directions
Remove any bad parts of the soybean sprouts and wash them twice. Drain the water.
In a pan, add the soybean sprouts and add water until the soybean sprouts are covered.
Boil them in a covered pan for about 10 minutes on high. While they are boiling do not open the lid, or the soybean sprouts will get a bad flavor later.
After 10 minutes, drain the water and set them aside to cool a little.
Add 1 Tbsp of finely chopped green onions, 1 tsp of minced garlic, ¼ generous tsp of salt, ½ tsp of sesame seeds, and 1 tsp of sesame oil.
Mix all of the ingredients gently.
You can keep this in the refrigerator for 2 or 3 days. Serve it with rice, soup, and other kinds of Korean side dishes. Enjoy!
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It’s the first time I tried to cook Korean food. It turned out really nice. Thank you.
i made this tonight ^^
kkk.. love the sesame oil taste and garlic taste.
and the appearance is nice too with the sesame seeds!
thank you, onni ^^
Unni, annyeonghaseyo. I’m from Malaysia and i just tried it today, taste good. Thanks for your perfect recipes, i will try tteokbokki next time because i didnt have gochujang. When i went to the Lotte Mart they recommend me other instant gochujang sauce. They said just heat up the sauce and add tteokbokki then the dish is done. but i think i better follow your instruction. See you soon!
hi LeAnn,
Nice to meet you. Oh… the tteokbokki package can be easy to make..but I think homemade food is the best. hehe yep.. so try it someday.
Hi,
Thank you so much Aeri!!I am from Turkey.I love Korean food so much..I lived in China for 2 years and bought some ingredients to cook korean food..I am trying them all now..your recepies are the best!!Thanks again..
Kamsamida^.^
hi nesli_eyre,
Nice to meet you !!!
It’s really cool to meet somebody likes you who love Korean food from different countries. thanks
Hello Aeri. After mixing all the ingredients together, is it normal to have a sort of sauce? Or do I need to squeeze the bean boiled bean sprouts to remover any left-over liquid after draining them? Thank you for the answer!
hi Lilluz,
yes.. it will get some liquid..but not much.. no.. you don’t sqeeze the bean sprouts… maybe after you boil the bean sprouts..if you drain out the water well… you will not have much problem…but as I said.. a little bit of liquid is normal.. thanks
just love bean sprouts, New Zealanders only just starting to descover this vegetable so not very available
but great to have recipes. I had only ever seen a version of sprouts in a salad ? Was weird 
hi Anne,
Oh~~ maybe we have to grow bean sprouts at home.. I have to go 4o minutes away to get bean sprouts..in Korea.. we eat this very often.. so I feel sad about that I can’t get it easily often…. hehe oh.. it was yellow bean sprouts?? I know there are different kinds of sprouts you can use in a salad..but I’ve never hard of bean sprouts in a salad..interesting..^^;
Yum!!!
Do you cover it immediately after you put the water in or do you wait until the water boils with them inside and then cover it?
hi Autumn,
you cover the rid right after you put the water and bean sprouts.. thanks
ah thank you again for this calming recipee ^__^
hi momoei,
thanks …
hehe.. now I can see you here.