Kongnamul Muchim (Soybean Sprout Side Dish)

Soybean sprouts' roots are frequently chopped off by Korean home cooks. This will result in a great, tidy appearance for the finished dish.

If you'd like, you can cut them off, but it's not required.

To maintain their distinctively crunchy texture, soybean sprouts must not be overcooked. I

In particular, if you overcooked the sprouts, you may shock them in cold water to interrupt the cooking process and then drain for an added crunch.

The stench of raw beans will persist even after the sprouts are cooked, so don't open the lid until they are done.


After the bean sprouts are cooked, you can reserve the cooking liquid and use it to make one serving of kongnamul guk (soup).

Just add a small amount of minced cooked kongnamul.