Spicy Korean Bean Sprout Side Dish (Kongnamul Muchim)

When you open the fridge and realize… there are no side dishes waiting for you, this spicy Korean bean sprout side dish saves the day. It comes together in just a few minutes, uses very simple seasonings, and still tastes like a proper home-cooked banchan.

This is the kind of dish I throw together when I’ve just cooked rice and suddenly remember, “Ah, I have nothing to eat with it!” A quick trip to the store for a bag of sprouts, and dinner is rescued. These days my child finally eats spicy food, so this disappears from the table much faster than it used to.

Let’s make this crunchy, garlicky, gochugaru-bright kongnamul muchim together.

What Is Spicy Korean Bean Sprout Side Dish?

In Korean home cooking, bean sprouts are the ultimate everyday ingredient: inexpensive, quick to cook, and surprisingly flavorful when seasoned well.

This spicy version of bean sprout salad (often called kongnamul muchim) is:

• Light but boldly seasoned
• Nicely crunchy, not soggy
• Great warm or at room temperature
• Perfect next to rice, stews, or tucked into a lunchbox

We boil the sprouts briefly with a little salt, then mix them with soy sauce, gochugaru (Korean red pepper flakes), garlic, sesame oil, and green onion. The result is a vivid red, slightly spicy side dish that looks as good as it tastes.

Ingredients

For 1 plate of spicy Korean bean sprout side dish

• 1 bag mung bean sprouts (Korean-style bean sprouts), picked over to remove any bad pieces
• Salt – a small spoonful for the boiling water
• Soy sauce – about 2 tablespoons
• Minced garlic – about 1/2 tablespoon, adjust to taste
• Korean red pepper flakes (gochugaru) – 1 to 1.5 tablespoons
• Chopped green onion – about 1 to 2 tablespoons (white and light green parts are ideal)
• Ground or crushed toasted sesame seeds – about 1/2 tablespoon
• Sesame oil – about 1 tablespoon
• Sugar (optional) – a small pinch, only if you like a hint of sweetness

That’s it—simple, clean, and all plant-based.

Step-by-Step Instructions

1. Rinse the sprouts and boil with a little salt

1. Place the mung bean sprouts in a large bowl and rinse in cold water, gently swishing with your hand.
2. Drain and repeat if needed until they look clean and fresh.
3. Bring a pot of water to a boil (enough to comfortably cover the sprouts).
4. Add a small spoonful of salt to the boiling water.
5. Add the rinsed sprouts, bring back to a gentle boil, and cook for about 5 minutes.

Why salt the water?
Adding salt to the boiling water lightly seasons the sprouts from the inside, so they don’t taste bland even before you add the sauce. It also helps highlight their nutty flavor.

How to keep them crunchy:

• Keep the boil gentle, not wildly rolling.
• Stick to around 5 minutes; overcooking makes them soft and watery.

2. Slice the green onion while the sprouts cook

While the sprouts are boiling, finely slice your green onion. You’ll want about 1–2 tablespoons in total.

This little step saves time and means your seasoning is ready the moment the sprouts are done.

3. Drain the sprouts and let the steam escape (no rinsing)

1. After 5 minutes, drain the sprouts in a colander.
2. Gently shake off excess water and spread them out a bit so the steam can escape.
3. Let them sit for a few minutes until they are just warm to the touch, not piping hot.

Why not rinse in cold water this time?
Because:

• You already washed the sprouts before boiling.
• We want them warm so they soak up the flavors better.
• Skipping the cold rinse helps keep that nice, lightly cooked texture and prevents them from becoming watery.

Just give them a moment to cool slightly so they don’t wilt when you mix in the seasonings.

4. Add all the seasonings

Transfer the warm (not hot) bean sprouts to a mixing bowl and add:

• 2 tablespoons soy sauce
• About 1/2 tablespoon minced garlic (use less if you prefer mild garlic flavor)
• 1 to 1.5 tablespoons gochugaru (1 for gentle heat, 1.5 for a bolder kick)
• 1 to 2 tablespoons chopped green onion
• 1/2 tablespoon ground or crushed toasted sesame seeds
• 1 tablespoon sesame oil
• A tiny pinch of sugar (optional) – only if you want a slightly rounder taste
  
  
  

A note on sugar:
You don’t need much at all—just a tiny pinch can soften the sharpness of the soy sauce and garlic, but the dish should not taste sweet.

5. Gently toss to combine

Using clean hands or chopsticks, gently toss the sprouts and seasonings together.

• Lift and turn rather than squeezing.
• Mix until the seasoning is evenly distributed and the sprouts are lightly coated in a beautiful red color.

Taste and adjust:

• Add a pinch more salt or soy sauce if it tastes under-seasoned.
• Add a little more gochugaru for extra spice.
• If it feels a bit flat, one or two more drops of sesame oil or a sprinkle of sesame seeds can help.

And that’s it—you’ve made a proper Korean banchan with very little effort.

Tips & Variations for the Best Crunchy Sprouts

How to keep sprouts crunchy, not soggy

• Don’t overcook:
  Stick close to the 5-minute boil. If your sprouts are very thin, you can even check at 4 minutes.

• Drain well:
  Extra water dilutes the seasoning. Let the sprouts sit in the colander a minute or two so most moisture drips away.

• Let steam escape:
  If you pile hot sprouts in a bowl and cover them, they keep cooking and get limp. Spreading them a bit to let steam off keeps them crisp.

• Gentle mixing:
  Too much squeezing breaks the sprouts and releases water. Toss lightly until everything is just combined.

Spice level adjustments

• Milder: Use 1 tablespoon gochugaru and a bit less garlic.
• Spicier: Go up to 1.5 tablespoons gochugaru, or use a coarser, slightly hotter variety of gochugaru.

Garlic lovers vs. garlic shy

• If your family is used to strong flavors, stick with 1/2 tablespoon minced garlic.
• For a milder version, start with 1 teaspoon, taste, and add more only if you want it.

How to Serve & Store

Serving ideas

This spicy Korean bean sprout side dish is incredibly versatile. You can:

• Serve it warm or at room temperature with a bowl of hot rice for a simple, comforting meal.
• Add it as one of several Korean banchan on the table next to kimchi, stir-fried veggies, or a simple egg dish.
• Pack it into a lunchbox – it travels well and still tastes good later.
• Use it as a topping in a bibimbap-style rice bowl, along with other vegetables and a fried egg.
• Place it alongside soups or stews (like a spicy tofu stew or mild broth) to add color and crunch to the meal.

In my house, it often appears when I have “nothing” in the fridge. Somehow, with a plate of these sprouts and a bowl of rice, everyone eats well and I can say, “Okay, that’s another meal taken care of.”

Storage tips

• Fridge:
  Store leftovers in an airtight container in the refrigerator. It’s best eaten within 2–3 days for the best flavor and texture.

• How to refresh before serving:

  • Take it out of the fridge a bit early and let it come closer to room temperature.
  • If it seems a little dry, add a few drops of sesame oil and toss gently.
  • Taste and adjust with a small sprinkle of salt or sesame seeds if needed.

I don’t recommend freezing this dish—the sprouts lose their crunch and can turn watery once thawed.

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