Full Recipe
Author
Food Network Kitchen | 2025-09-15
Description
Kongnamul muchim (콩나물 무침) is a classic Korean banchan (side dish) of seasoned soybean sprouts. Served cold or at room temperature, it's a simple staple that accompanies almost every meal in Korean homes and restaurants. While there are many ways to tailor the dish and make it more complex by adding other vegetables and seasonings, this version is simple and straightforward and sticks to the basics. Adding the optional gochugaru will give you a red, slightly spicy version. You can eat the sprouts immediately after mixing them but refrigerating them for at least an hour will allow the flavor to fully develop.
