Beansprout Banchan (Kongnamul Muchim)

Beansprout Banchan (Kongnamul Muchim)

This is a quick veg to whip together that keeps in the fridge well and can be pulled out during meals and served cold for any moments you're seeking some extra veg or a different savory element to enjoy during your meal.


  • 1 lb soybean sprouts
  • 1 tsp salt
  • 2-4 cloves minced garlic
  • 1/2 tsp gochugaru
  • 1 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp roasted sesame seeds
  • 1 green chopped onion


Pretend you're cooking pasta and start by boiling water with the salt added. Once bubbling away, add the bean sprouts and blanche for a few minutes. We want to retain the crunch in the sprouts, but cook enough to get rid of the raw flavor.

Once done cooking, drain away the water well.

In a separate bowl, add the minced garlic, gochugaru, fish sauce, and sesame oil.

Add the cooked beansprouts and mix to season.

Top off the with chopped green onion and sesame seeds, and mix again. Add more salt or gochugaru to taste.


Very quick, very simple, and pretty tasty. My SO isn't crazy about vegetables, but this is one of the ones that he likes because (1) it has a very satisfying crunch and fresh flavor, (2) it comes together so quickly, and (3) making this once can last through a few grazings throughout the week.