Saturday, November 14, 2009

Kongnamool Moochim 콩나물 무침 Spicy Seasoned Soya Bean Sprouts

This is my second posting of banchan and there will be more in the coming weeks. You are very likely to see this on the table of any Korean household and I got a little disappointed that this was not served the last time we dined at a Korean restaurant. Please abandon the idea of making this if the idea of picking the tails off the individual sprouts doesn't appeal to you. Apparently a Korean girl will remain single until she does the same, did I make that up??

serves 4 as a side dish
you'll need;
250g of soya bean sprouts, picked
3 cloves of garlic, grated
1 tbs of sesame seeds, toasted
dash of soy
dash of sesame oil

Pick the tails and not too pretty sprouts off, the pile on the right hand side is the reason why :)

Boil in lightly salted water for 15 minutes.

Drain and rinse well with cold water.

Place drained sprouts in a bowl, add minced garlic, chopped spring onions, sesame seeds and Korean chili powder.

Mix everything very well and it's ready to be served as part of your Korean meal.


  1. It's also one of my favourite Korean side dishes.

  2. korean sitcom fanaticNovember 14, 2009 at 12:29 PM

    Totally agree with the picking of the tails part! They never do that in the restaurant!!!

  3. Is only 10 am now and you already make me crave for this now...

  4. haha you can eat the whole bowl and won't feel guilty!!

  5. Hey Korean sitcom fanatic, do remember banchans are free in any Korean restaurant so it is a little too much to expect them to do the same unless you are dining at a really fancy restaurant, no?

  6. Hi,

    Can the left over spicy seasoned soya bean sprout can be keep in fridge and for how long?



Please leave a note. I love to know what you think!

press me

3 hungry tummies

My photo
melbourne, victoria, Australia