Heart Mind & Seoul

Kongnamul Bokkeum {Korean Soybean Sprouts Stirfry}

Kongnamul Bokkeum {Korean Soybean Sprouts Stirfry}

If you’ve had authentic Korean cuisine experience, you know that Korean meals are served with variety of banchans (sides). Most banchans are vegetable dishes, either served freshly with a few seasonings or cooked in some kind of soy sauce based sauces or gochugaru (Korean fine pepper flakes) based seasonings. There are so many different kinds of banchans in Korea but soybean sprouts are probably one of the most popular and most loved banchans.


I’ve tried making this dish using beansprouts that I get at the grocery stores here in America but the sprouts are a little different from the Korean ones in texture and in flavors. Korean soybean sprouts are not as light as the sprouts you find here. More texture and more flavors, too. I definitely prefer Korean soybean sprouts over the other one.


I found these sprouts at a Korean market but I think you should be able to get them at any Asian markets.


You will need about one large bowl full of soybean sprouts, about 6 cups.


Making Kongnamul Muchim is super easy and quick. This recipe is by far my favorite and best recipe I’ve tried. To make this banchan, add 1 tablespoon olive oil or sesame oil to pan. Remember, at this point, no heating is required yet. Then add the soybean sprouts, then chopped green onions, minced garlic, soy sauce, gochugaru, and sugar.


At this point, turn on the heat to medium high heat and cook stirring occasionally, about 8-10 minutes or until the sprouts are cooked nicely. Add sesame seeds.


And tada, all ready! A great banchan for your rice.

Kongnamul Bokkeum {Korean Soybean Sprouts Stirfry}

  • 1 tablespoon olive oil or sesame oil
  • 6 cups soybean sprouts
  • 1 green onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon sugar
  • Sesame seeds

  1. In a large pan, add the oil, soybean sprouts, green onions, minced garlic, soy sauce, gochugaru, and sugar. Remember, at this point, the heat is NOT on.
  2. When all ingredients are placed in the pan, heat to medium high heat. Cook about 8-10 minutes, stirring occasionally, until the sprouts are cooked. Do not overcook.
  3. Sprinkle with sesame seeds and serve with rice.



5 Responses to “Kongnamul Bokkeum {Korean Soybean Sprouts Stirfry}”

  1. #
    Juliana — July 26, 2012 at 2:17 pm

    I love Korean side dishes…but never attempted to make one…but this one seems pretty simple and looks awesome.
    Thanks for sharing this recipe and hope you are having a nice week Sook :)

  2. #
    Gomo — July 26, 2012 at 7:42 pm

    I love kongnamul and eat it all the time. But I’ve never made it with sugar before. I will have to try it. This looks delicious!

  3. #
    Belinda @zomppa — July 26, 2012 at 9:31 pm

    You make something so simple look so amazing!

  4. #
    hui c — July 26, 2012 at 10:35 pm

    hubs favorite banchan! you make this seem so easy.. i have to make more effort getting fresh big-capped bean sprouts ^^

  5. #
    Lynna — July 27, 2012 at 1:36 am

    These are one of my favorite banchan dish when I eat at korean restaurants! <3 Now I can make them at home! Thanks~

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