Kongnamul muchim is a crunchy Korean bean sprout salad tossed with gochugaru, sesame oil, garlic, and soy sauce that comes together in under 10 minutes. It's a traditional banchan (side dish) that's fiber-rich, intensely flavored, and requires minimal prep.
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Bring a pot of water to a boil and add salt.
Add the soybean sprouts to the boiling water and blanch for 5 minutes.
While the sprouts are blanching, julienne the carrot and chop the green onions.
Once blanched, drain the sprouts and rinse them under cold water to stop the cooking process.
In a large bowl or container, add the cooled bean sprouts.
Add soy sauce, gochugaru, minced garlic, sesame oil, and sesame seeds to the bowl.
Add the julienned carrots and chopped green onions.
Mix everything together until the sprouts are evenly coated with the seasoning.
Serve immediately as a side dish, often with rice.
Store in an airtight container in the refrigerator for up to 3 days; serve cold or at room temperature and stir before serving.
Yes, mung bean sprouts work as a substitute, though soybean sprouts are thicker and crunchier. Use the same amount and cooking time.
It's moderately spicy with 1 tbsp gochugaru. Reduce to ½ tbsp for mild heat or increase to 1.5 tbsp for extra kick.
Store in an airtight container in the fridge for up to 3 days. Best served cold or at room temperature.
Yes, brief blanching (2–3 minutes in boiling salted water) removes any raw taste and ensures food safety. Drain and cool before seasoning.
Yes, prepare up to 3 days in advance. The flavors deepen as it sits. Stir before serving.
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