Soybean Sprouts Banchan
 Soybean Sprouts Banchan or Kongnamul Muchim is a Korean side dish (banchan) featuring soybean sprouts. It is popular for its simplicity, nutrition, and refreshing taste. Preparation involves blanching the sprouts and seasoning with salt, sesame oil, and sometimes garlic, green onions, or sesame seeds. While some skip garlic to preserve the sprouts' flavor, others enjoy its depth. Kongnamul Muchim pairs well with various Korean meals and is an essential component of dishes like bibimbap.
Personally, I find Korean Soybean Sprouts and Korean Spinach to be ideal summertime banchan (side dish) options for a simple rice lunch. Their complex flavors and ease of preparation make them a perfect addition to my daily meals, introducing variety and new tastes to my culinary routine.
A vital aspect of preparing bean sprouts is proper draining after blanching. Once blanched, rinse the sprouts in cold water and let them cool. Place a colander in an empty bowl, drain the sprouts, and cover the setup with plastic wrap. Refrigerate for a minimum of one hour to prevent a watery dish and diluted seasoning.
Discussing popular Korean banchan warrants highlighting innovative approaches, such as Sarah Ahn's Soybean Sprouts recipe in "Umma." By adding Dasisda beef stock powder and imitation crab meat, she puts a modern spin on this classic Korean dish. These new ingredients breathe fresh life into the traditional recipe, making it an exciting and noteworthy addition to contemporary Korean cuisine.
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Ingredients
  • 1 lb soybean sprouts (Mung bean sprouts can be used instead.)
  • 1 tsp salt (Preferably kosher salt.)
  • 2 green onions (Sliced thin.)
  • 1-2 cloves of garlic (Minced.)
  • 2 tbsp toasted sesame seeds
  • 1/2-1 tsp sugar
  • 1 tsp gochugaru
  • 1 tsp fish sauce
  • 1 tsp soy sauce (Soup soy sauce can be used as well.)
  • 2 tsp roasted sesame oil
Instructions
  1. Add soybeans, 2/3 cup water, and 1 tsp salt to a pot with a lid. Cook over high heat until steam rises, then reduce heat to medium and turn the soybeans once. Cook until steam rises again, then turn off the heat and let stand covered for 1–2 minutes.
  2. Drain the sprouts and immediately submerge them in cold water to cool them completely. Then, place the sprouts in a colander set in an empty bowl. Cover with plastic wrap and let them drain in the fridge for at least one hour. Skipping or shortening this process might result in a watery dish with diluted seasonings.
  3. Gently toss the sprouts with all the remaining ingredients until evenly coated. Serve the dish immediately to enjoy its fresh flavors at their best.
Recipe Notes

Due to their high water content, it's advisable not to save leftovers. Instead, consider preparing this dish in batches by tossing half of the sprouts with half of the remaining ingredients at a time. This ensures freshness and prevents excess water from accumulating in the dish. For a versatile alternative, you can substitute soybean sprouts with mung bean sprouts without compromising taste or texture.