Loading...

Empty the package of soybean sprouts into a large bowl. For a cleaner appearance and texture, individually break off the thin, straggly root ends from each sprout. This step is optional but recommended.

Add enough water to a medium pot to cover the sprouts and a 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat.

Once the water is boiling, add the cleaned soybean sprouts to the pot. Cover the pot with a lid and cook the sprouts for exactly 4 minutes.

After 4 minutes, immediately strain the cooked sprouts using a colander. Rinse them thoroughly under cold running water to stop the cooking process and cool them down.

Transfer the strained and rinsed soybean sprouts to a clean mixing bowl. Add 1 tablespoon of low-sodium soy sauce, 1 tablespoon of roasted sesame oil, the 2 chopped green onions, and the 2 minced garlic cloves. Add your desired amount of Gochugaru (Korean pepper flakes) for spice.

Put on a clean glove and thoroughly mix all the ingredients with your hands. Gently massage the seasonings into the sprouts until they are evenly coated.

Taste the seasoned sprouts. Add kosher salt to taste as needed. If desired, add an additional drizzle of roasted sesame oil for a richer flavor. Mix again after making any adjustments.

Transfer the finished Kongnamul Muchim to a serving dish or an airtight container. Sprinkle sesame seeds generously over the top for garnish and added flavor. Serve immediately or store in the refrigerator for up to three days.


Empty the package of soybean sprouts into a large bowl. For a cleaner appearance and texture, individually break off the thin, straggly root ends from each sprout. This step is optional but recommended.

Add enough water to a medium pot to cover the sprouts and a 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat.

Once the water is boiling, add the cleaned soybean sprouts to the pot. Cover the pot with a lid and cook the sprouts for exactly 4 minutes.

After 4 minutes, immediately strain the cooked sprouts using a colander. Rinse them thoroughly under cold running water to stop the cooking process and cool them down.

Transfer the strained and rinsed soybean sprouts to a clean mixing bowl. Add 1 tablespoon of low-sodium soy sauce, 1 tablespoon of roasted sesame oil, the 2 chopped green onions, and the 2 minced garlic cloves. Add your desired amount of Gochugaru (Korean pepper flakes) for spice.

Put on a clean glove and thoroughly mix all the ingredients with your hands. Gently massage the seasonings into the sprouts until they are evenly coated.

Taste the seasoned sprouts. Add kosher salt to taste as needed. If desired, add an additional drizzle of roasted sesame oil for a richer flavor. Mix again after making any adjustments.

Transfer the finished Kongnamul Muchim to a serving dish or an airtight container. Sprinkle sesame seeds generously over the top for garnish and added flavor. Serve immediately or store in the refrigerator for up to three days.
