Seasoned Soybean Sprouts (Kong Namul)

(Kong Namul) One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.


makes 3 cups

  • 3 cups soybean sprouts
  • 1/2 cup water
  • Kosher salt or sea salt
  • 1 scallion, green part only, thinly sliced on an angle
  • 1 clove garlic, grated or minced
  • 1 tablespoon roasted sesame seeds
  • 1 tablespoon toasted sesame oil


  1. Pinch the scraggly tails and any brown spots off of the sprouts. Rinse well, discarding any loose husks.
  2. In a small saucepan, combine the sprouts, 1/2 cup water, and a generous pinch of salt. Cover, bring to a boil over high heat, and boil for about 10 minutes. Drain, rinse under cold water until cool, and drain again. Gently squeeze out any excess water.
  3. In a medium bowl, stir together the scallion, garlic, sesame seeds, and sesame oil. Add the bean sprouts, season with salt, and gently toss to coat.

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