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Korean Soybean Sprouts Side Dish Recipe 콩나물무침

Growing up, we always had fresh soybean sprouts in the refrigerator.  So commonplace was it that I barely noticed its presence.  I figured it was as typical as the water we drank.  It wasn’t until I got older that I realized the special place that soybean sprouts reserved for the Korean table.  It’s an everyday vegetable that manifests itself into a soup or in this case, the staple banchan {side dish}.  Today, I not only enjoy it cuddled up alongside the array of side dishes that accompany every Korean meal, as part of my bibimbap {Korean mixed rice dish}, I also like to enjoy it solo, as a salad too.


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Korean Soybean Sprouts Side Dish Recipe 콩나물무침
Prep time
Cook time
Total time
Serves: 4
  • ½ lb fresh soybean sprouts
  • 3 cloves minced garlic
  • 3 ts sesame oil
  • 2 ts roasted sesame seeds
  • Salt and pepper to taste
  • 1 chopped green onion
  • ½ ts gochugaru/red pepper flakes {optional}
  1. Boil water in a pot and lightly salt. Blanche clean soybean sprouts by cooking them in the water for 4-6 minutes.
  2. Immediately plunge the cooked sprouts in an ice water bath to allow it to cool down and prevent from getting too soggy.
  3. Transfer the drained sprouts into a bowl and add in the rest of the ingredients and garnish with the green onion. Mix to combine and serve as is, chilled, or at room temperature.


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