Kongnamul-muchim
콩나물무침
Seasoned soybean sprouts — the banchan that is on the table even when you cooked nothing else.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 콩나물무침.
- Prep
- 10 min
- Cook
- 5 min
- Rest
- None
- Total
- 15 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Kongnamul-muchim is blanched sprouts tossed with sesame oil, garlic and spring onion. Soybean sprouts (with the yellow heads) are the Korean default; mung sprouts are a stand-in. They should stay crunchy. This is the side that makes rice a meal.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Bean sprouts300 g
- Toasted sesame oil15 ml
- Garlic, minced1 clove
- Salt2½ ml
- Sesame seed4.9 ml
- Soy sauce (optional)2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil a pot of salted water. Blanch sprouts 2–3 minutes until the heads are just tender and the tails still snap. Drain and fan or rinse briefly so they stop cooking.
5 min
Step 2
Toss with sesame oil, garlic, spring onion, salt, seeds and a drop of soy if you want. Taste. They should taste of sesame, not soup.
Nutrition
Per serving · estimate
- Calories
- 56 kcal
- Protein
- 2.6 g
- Carbs
- 5.2 g
- Fat
- 3.5 g
- Saturated fat
- 0.5 g
- Fibre
- 1.5 g
- Sugar
- 3.2 g
- Sodium
- 337 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Sesame
- Soy
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Soybean sprouts → Mung bean sprouts
Softer, faster. Still a namul.
Tips
- Do not put a lid on the blanching pot if you are superstitious about the smell. Plenty of cooks still don't.
- A pinch of gochugaru makes a spicy muchim.
History & culture
Everyday banchan, hangover soup's cousin (kongnamul-guk), and a bibimbap namul. Learn this and you can fill a table.
Sprouts are cheap protein and year-round crunch. Every house salts them differently.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kongnamul-muchim take?
15 min all in — 10 min prep, 5 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Sesame, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
8 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much toasted sesame oil?
1 tbsp of Toasted sesame oil.
How much soy sauce?
½ tsp (optional) of Soy sauce.
What can I use instead?
Soybean sprouts → Mung bean sprouts. Softer, faster. Still a namul.
Any tips from this recipe?
Do not put a lid on the blanching pot if you are superstitious about the smell. Plenty of cooks still don't. A pinch of gochugaru makes a spicy muchim.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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