Seasoned soybean sprouts (Kongnamul muchim)
Fully cooked soybean sprouts with sesame, garlic and scallion. This version has no chili, and the large yellow bean heads distinguish soybean sprouts from mung bean sprouts.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Raw soybean sprouts with yellow heads is unavailable
- Use instead
- Fresh mung bean sprouts
- Substitute quantity
- 1 of a 300 g packReference quantity: 300 g
Use raw mung bean sprouts, not canned beans. Boil for 3–4 minutes after the water returns to a boil, extending until fully cooked and hot. Drain and use the same dressing. Their heads are smaller and flavor milder; the soy sauce still contains soy.
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Essential
Use the listed water for this stage. Blanching water is drained; braising water stays in the sauce. Add only small spoonfuls of hot water if a pan dries before the food is cooked.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Use the replacement amount shown, not extra salt. Saltiness varies, so taste only after cooking. Tamari still contains soy; check the label for wheat. Dark sweet soy sauce is not an equal replacement.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Unflavored neutral oil
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Use the replacement amount in the dressing, not an additional spoon of oil. It removes the toasted-sesame aroma but keeps a light coating. Skip sesame seeds too if you need a sesame-free dish.
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Optional
May be omitted. Skip its preparation and addition; cooking time is unchanged. The garlic aroma will be lighter. Omitting raw garlic in the seasoned vegetables gives a gentler flavor for children.
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Optional
May be reduced or omitted for a lower-salt dish. Add no more than the listed quantity, and taste only cooked food before adding more. Cooking time is unchanged.
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Optional
May be omitted. Skip chopping and adding it; the main ingredient and cooking time stay the same. It supplies fresh onion aroma and green flecks.
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Optional
May be omitted. Skip the final sprinkle or mixing. It supplies a nutty finish but is not needed for the food to cook. Sesame is an allergen.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Rinse the raw soybean sprouts in cold water and discard damaged or slimy sprouts and loose husks. Keep the small tender roots if clean. Chop the optional scallion finely. These are fresh sprouts with yellow bean heads, not cooked canned beans.
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Step 2
Bring 3 small paper cups water to a boil in a saucepan. Add all 300 g sprouts, pressing them gently down with a spoon. Wait until the water returns to a boil before counting the cooking time. Use a larger pot if the sprouts are overcrowded.
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Step 3
Cover and cook at a steady gentle boil for 5–7 minutes. The yellow heads and stems must be fully cooked and hot, with softened translucent stems rather than raw crunchy bean centers. If still raw, cook another 1–2 minutes. Washing alone does not replace cooking.
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Step 4
Drain the cooked sprouts thoroughly through a colander. Spread in a clean bowl for a few minutes until safe to handle; do not cool them by mixing in raw sprouts. Discard the cooking water for this side dish.
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Step 5
Add 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and optional ½ teaspoon minced garlic, chopped scallion and 1 teaspoon sesame seeds. Toss gently with clean tongs. Taste the cooked sprouts; add at most the listed pinch of salt if needed.
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Step 6
Divide into four small portions and serve warm or cool with rice. For children omit raw garlic if desired and shorten long stems. Refrigerate the remainder promptly rather than leaving the entire batch on the table.
Finished dish
Use refrigerated leftovers within 1–2 days for quality. Contains soy and sesame, with possible wheat from the soy sauce. Cook all sprouts thoroughly, especially when serving children; this recipe is not a raw sprout salad. Use a small paper cup of 180 ml, a level ordinary eating spoon of about 15 ml and a small teaspoon of about 5 ml. Spoon and vegetable sizes vary; package weights are useful references. A quarter carrot or half onion is approximate. Photos show the original recipe including optional ingredients; replacements can change its appearance. These are small rice-side portions, not complete meals. Use clean serving utensils and keep the remaining batch separate. Put leftovers in shallow containers and refrigerate within 2 hours, or within 1 hour above 32°C, at 4°C or colder. If serving hot, reheat only the portion needed thoroughly to 74°C. Do not leave a lunchbox unrefrigerated all day.