Kongnamul Muchim (Seasoned Soybean Sprouts)
シャキシャキ豆もやし！韓国食堂のド定番パンチャン
Description
The most ubiquitous Korean Namul. Boiled soybean sprouts tossed simply with sesame oil, minced garlic, and salt. A daily staple and Bibimbap essential.
Classification: Everyone, Namul, Classic Side, Palate Cleanser
Shops selling Kongnamul Muchim (Seasoned Soybean Sprouts)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybean sprouts
- Minced garlic
- Sesame oil
- Salt
- Ground sesame
Instructions
- Boil soybean sprouts with lid on, drain (don't rinse).
- Toss hot with minced garlic, salt, sesame oil, and scallions by hand.
Learn more Substitutes, pairings, tips
Key spices
Sesame oil、Garlic aroma
Substitutes at Japanese supermarkets
Japanese soybean sprouts
Pairing
Bibimbap / Samgyeopsal
Trivia
[Difference] Japan uses regular mung bean sprouts and chicken stock. Korea strictly uses soybean sprouts, seasoned simply but aggressively with pure sesame oil/garlic.
Eating tips & etiquette
[Unique Eating] When eating BBQ, grill this Namul in the rendered pork fat on the edge of the griddle, then eat it with the meat.
Allergen
Soy, Sesame