Kongnamul (Korean bean sprout side dish)

Kongnamul is very easy to make and is one of the more common banchans that are served in Korean restaurants.


  • 1 bag bean sprout, about 200g
  • 1 teaspoon vegetable oil
  • 2 stalks spring onion, sliced
  • 1 clove garlic, finely chopped
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • dash of sugar
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil


Step 1

Wash the bean sprout thoroughly, discarding any brown sprout.

Step 2

Place the sprouts in a pot and cover with a lid.

Step 3

Cook at medium heat until you see steam escaping, about 3-5 minutes.

Step 4

Remove the lid and discard any extra liquid in the pot.

Step 5

Add the the oil, spring onion, garlic, sugar and soy sauce to the beansprout, stirring until fragrant or the onion is wilted.

Step 6

Do a taste test and add more salt if needed.

Step 7

Add the sesame seeds and sesame oil and combine well. Serve at room temperature.


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