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Korean Bean Sprouts (Kong Namul)

Scott Phillips

Yield: Yields 3/4 cup

Servings: 6

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.


  • 4 oz. fresh soybean sprouts, stringy root ends trimmed
  • 1 small scallion, both white and green parts, very thinly sliced (1-1/2 Tbs.)
  • 1 medium clove garlic, minced (1 tsp.)
  • 2 tsp. Asian sesame oil
  • 2 tsp. roasted sesame seeds
  • 1/2 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 35
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 95
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 2


  • Mix all of the ingredients in a medium saucepan with 1/4 cup water and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, just until the sprouts are wilted, about 3 minutes. Transfer to a serving bowl and let cool to room temperature before serving.

Make Ahead Tips

You can make the sprouts up to 1 day ahead. Cover and refrigerate; bring to room temperature before serving.


Rate or Review

Reviews (1 review)

  • User avater
    chinamoon | 07/22/2017

    I made the entire Korean BBQ menu and really enjoyed the process of finding the ingredients and preparing the Banchan. This one however was disappointing and I would not make it again.

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