A Korean Feast: Part 2 of 3 – Bean Sprouts Side Dish

Kongnamul Muchim [Soybean Sprout Side Dish]

Hello lovelies! Sorry for being away for a while without any notice! I had a fantastical Labor Day weekend (and I still have today off! wahoo!) on a friend’s family farm in Virginia to celebrate their fairytale wedding… more on that on tomorrow’s Wedding Wednesday!

To continue our Korean Feast, I will share a recipe for the soybean sprout side dish. This goes well with the pork belly I blogged last week.

  • 1 package / 1 Lbs. Soybean Sprouts
  • 2 cloves garlic, minced finely
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 tsp Sesame Seeds
  • A pinch of sugar
  • Green Onion (chopped finely, optional)
  • Red Pepper Flakes (to taste, optional)

Rinse soybean sprouts and boil for about 8-10 minutes. Drain.

In a large bowl, mix garlic, soy sauce, sesame oil, sesame seeds, and a pinch of sugar. If you’re using green onion & red pepper flakes, you can add this to the mixture as well.

Toss the soybean sprouts in, and you’re DONE!

So simple, right? I sometimes serve this sauce with baby bok choy or tofu. What a versatile sauce!

Kimchi Stew recipe to come next time…

Did you miss the earlier parts of my Korean Feast? Check them out:

Korean Feast: Sneak Peek

Part 1: Samgyeopsal (Pork Belly) + Ssam Jang (Soybean Paste Dipping Sauce) + Pajori (Green Onion Salad)