Kongnamool – A Delicious Korean Soybean Sprouts Recipe Try this Tasty Kongnamool Recipe – Korean Soybean Sprouts

Kongnamool (Korean Soybean Sprouts)

Kongnamool is a popular Korean side dish made from soybean sprouts. It is known for its fresh and crunchy texture, as well as its delicious flavor. Soybean sprouts are rich in nutrients and have a unique nutty taste, making kongnamool a healthy and tasty addition to any meal.

To make kongnamool, you will need fresh soybean sprouts, garlic, soy sauce, sesame oil, and sesame seeds. The sprouts are blanched briefly in boiling water to remove any impurities and then sautéed with garlic and seasonings to enhance their flavor. Kongnamool can be served warm or cold, and is often enjoyed as a side dish with rice and other Korean dishes.


The key ingredients for making Kongnamool (Korean Soybean Sprouts) are:

  1. Soybean sprouts: These are the main ingredient and the star of the dish. Look for fresh and plump sprouts that are crisp with a slightly nutty flavor.
  2. Salt: Salt is used to blanch the soybean sprouts to give them a subtle flavor. It also helps to remove any dirt or impurities from the sprouts.
  3. Sesame oil: Sesame oil adds a rich and nutty flavor to the dish. It is used for both sautéing the sprouts and for the final dressing.
  4. Soy sauce: Soy sauce is a key component in Korean cuisine and adds a savory and umami taste to the dish. It is used in the dressing for the sprouts.
  5. Garlic: Garlic is used to add a strong and aromatic flavor to the dish. It is minced and sautéed with the sprouts.
  6. Green onions: Green onions are used as a garnish and for added freshness. They add a mild onion flavor to the dish.
  7. Sesame seeds: Sesame seeds are sprinkled on top of the dish for added texture and a nutty flavor. They can be toasted beforehand for enhanced flavor.

Step-by-Step Instructions: Kongnamool (Korean Soybean Sprouts)

Preparing Kongnamool involves several steps that ensure the sprouts are clean, tender, and ready to be enjoyed in a delicious Korean dish. Here is a breakdown of the process:

  1. Wash the soybean sprouts: Start by thoroughly rinsing the soybean sprouts under cold water. Remove any impurities or damaged sprouts, as well as the roots. Place the cleaned sprouts in a colander to drain.
  2. Boiling the sprouts: Fill a large pot with water and bring it to a boil. Once boiling, add a pinch of salt and carefully add the soybean sprouts. Boil them for about 3-5 minutes until they turn pale yellow and become slightly tender. Be careful not to overcook them, as they should still retain some crunchiness.
  3. Refreshing in cold water: After boiling, immediately drain the sprouts and transfer them to a bowl filled with ice water. This step helps to cool down the sprouts quickly and stop the cooking process. Let the sprouts sit in the ice water for about 5 minutes, then drain again.
  4. Tossing with seasoning: In a separate bowl, prepare the seasoning mixture by combining soy sauce, minced garlic, sesame oil, chopped green onions, and a pinch of sugar. Give it a good mix until well combined. Add the drained sprouts to the bowl and toss them gently, ensuring all the sprouts are coated with the seasoning mixture.

Once the Kongnamool is seasoned, it is ready to be served as a side dish or used in various Korean recipes. Enjoy the refreshing crunchiness and flavorful taste of this traditional Korean soybean sprout dish!

Tips from Professional Chefs for Making Kongnamool (Korean Soybean Sprouts)

To ensure the best flavors and textures in your Kongnamool dish, follow these tips from professional chefs:

  1. Choose fresh and high-quality soybean sprouts: Look for sprouts that are firm, plump, and crispy. Avoid sprouts that are yellowed or slimy, as these may be past their prime.
  2. Blanch the sprouts properly: Blanching the soybean sprouts in boiling water helps remove any impurities and enhances their flavor. Boil them for about 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will keep the sprouts crisp and retain their vibrant green color.
  3. Season the sprouts well: Once the sprouts are blanched and drained, season them with Korean soy sauce, minced garlic, sesame oil, and a pinch of salt. Toss them gently to coat evenly. Taste and adjust the seasoning as needed. Adding a little sugar can help balance out the flavors and provide a hint of sweetness.

Remember, practice makes perfect! Don’t be afraid to experiment with different proportions of ingredients and seasonings to find the taste that suits your palate.


I recently tried making Kongnamool (Korean Soybean Sprouts) for the first time, and I was pleasantly surprised with the results. Being a lover of Korean cuisine, I was excited to give this recipe a try at home. The process of preparing the dish was fairly simple and straightforward, which made it even more enjoyable for me.

First, I soaked the soybean sprouts in cold water for a few minutes to remove any impurities. Then, I boiled them in salted water until they became tender and slightly crunchy. While they were cooking, I prepared the seasoning mixture consisting of soy sauce, sesame oil, garlic, and green onions. Once the sprouts were cooked, I drained them and tossed them in the seasoning mixture. The combination of flavors was absolutely delicious.

The end result was a refreshing and flavorful dish that I couldn’t get enough of. The soybean sprouts were perfectly cooked, with a nice crunchiness to them. The seasoning mixture added a wonderful depth of flavor, with the soy sauce providing a savory taste and the sesame oil adding a subtle nuttiness. The garlic and green onions gave the dish a hint of freshness, tying all the flavors together beautifully.

I would highly recommend trying out this recipe if you’re a fan of Korean cuisine or if you’re looking to explore new flavors. Kongnamool (Korean Soybean Sprouts) is a versatile dish that can be enjoyed as a side dish or as a main course when paired with rice and other Korean side dishes. Overall, I was extremely satisfied with my first attempt at making this dish and will definitely be making it again in the future.

I recently tried making Kongnamool (Korean Soybean Sprouts) for the first time, and I have to say, it was an absolute delight! As someone who loves trying new recipes and exploring different cuisines, this dish definitely exceeded my expectations. The combination of the fresh and crunchy soybean sprouts with the savory and slightly spicy seasoning was simply divine.

When I first started preparing the dish, I was a bit intimidated by the list of ingredients and the multiple steps involved. However, the recipe was very well-written and easy to follow, which made the whole cooking process a lot smoother. I appreciated the fact that it required minimal cooking time, as I prefer dishes that can be prepared quickly without compromising on flavor.

Once I took my first bite of the Kongnamool, I was blown away by the burst of flavors. The soybean sprouts were perfectly cooked, still retaining their crunchiness, while the seasoning added a depth of flavor that was both satisfying and addictive. The dish had a nice balance of spiciness and umami, which paired well with steamed rice and a side of kimchi.

All in all, I highly recommend trying out the Kongnamool recipe if you’re looking for a delicious and healthy Korean dish. It’s a great way to enjoy soybean sprouts, and the flavors and textures are truly remarkable. Whether you’re a fan of Korean cuisine or just looking to expand your cooking repertoire, this recipe is definitely worth a try!

The Kongnamool recipe was a great find for me as I was looking for a healthy and delicious side dish to add to my meals. Being a fan of Korean cuisine, I was excited to try out this dish and it did not disappoint. The soybean sprouts were perfectly cooked, retaining a slight crunch while also being tender.

What I particularly loved about this recipe was the simplicity of the ingredients and the ease of preparation. The flavors of the soybean sprouts were enhanced by the fragrant sesame oil and soy sauce, giving it a savory and slightly nutty taste. The addition of garlic and green onions added a nice touch of freshness to the dish.

I would highly recommend trying out this Kongnamool recipe for anyone looking to add a healthy and flavorful side dish to their meals. It is not only delicious, but also packed with nutrients. It pairs well with a variety of main dishes and can be enjoyed hot or cold. Overall, I was extremely satisfied with the outcome and will definitely be making this recipe again in the future.

I recently tried making Kongnamool (Korean Soybean Sprouts) for the first time and it was a hit! The recipe was easy to follow and the end result was delicious.

The sprouts had a fresh and crunchy texture, and the flavor was light and refreshing. The combination of soy sauce, sesame oil, garlic, and green onions really elevated the taste of the dish. It was a great side dish to accompany our main course, and it added a nice diversity to our meal.

What I liked most about this recipe is that it required minimal cooking time. The sprouts only needed a quick blanch in boiling water before being tossed with the seasoning. This not only preserved the nutrients in the sprouts, but also maintained their natural crunchiness. Overall, I highly recommend trying this Korean dish if you’re looking for something simple, healthy, and full of flavor.

As an avid lover of Korean cuisine, I was thrilled to discover the recipe for Kongnamool (Korean Soybean Sprouts). This dish not only satisfied my craving for something light and healthy, but it also introduced me to a new ingredient that I had never used before – soybean sprouts. After following the recipe, I was amazed at how easy it was to prepare this dish. The sprouts were cooked until they were tender yet still retained a slight crunch, and the sauce added a perfect balance of flavors – savory, salty, and slightly spicy.

One of the things I loved most about Kongnamool was its versatility. I could enjoy it as a side dish with a main meal, or I could have it as a main course with some rice and kimchi. The sprouts were packed with protein, fiber, and vitamins, making it a nutritious choice for any meal. I also appreciated the fact that the recipe didn’t require any hard-to-find ingredients, making it accessible for anyone wanting to try their hand at Korean cooking.

Overall, I highly recommend trying Kongnamool if you’re looking for a delicious and healthy addition to your meals. The combination of flavors and textures makes it a truly satisfying dish, and the simplicity of the recipe means that even beginners can enjoy it. Whether you’re a fan of Korean cuisine or simply looking to expand your culinary horizons, Kongnamool is definitely worth a try.

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