How to make Kong-namul (Soybean sprout)

Gluten & Dairy Free

Kongnamul (pronounced “koong-nah-mool”) is a traditional Korean side dish (banchan) that is typically served alongside your main entree.  It is simple to make and adds a nice, refreshing crisp to your palette.


One package of soybean sprouts (available at your local Asian market or local grocer’s produce section).
green onion (chopped)
garlic (minced)
tamari (gluten free soy sauce)
sesame oil
sesame seeds
gochugaru (Korean chili powder)


  • Bring a large pot of water to a boil.
  • Add soybean sprouts and one tbsp of salt to the water. Reduce heat, continue boiling and stir for approximately 3-5 minutes (you want the sprouts to soften a bit, yet still remain firm, not mushy).
  • Remove sprouts from heat, place in colander and rinse thoroughly or plunge in cold water (this technique is also known as blanching).
  • In a separate bowl, add approximately 2 tbsp of sesame oil, 1 tbsp of tamari, 1 tbsp of minced garlic, 2 stalks of chopped green onion, and a pinch of gochugaru (this is not a spicy dish, you just want a tiny hint of speckled red).
  • Add the bean sprouts and stir together by hand.  Add salt to taste.
  • Finally add a sprinkle of sesame seeds for extra flavor and texture.
  • Serve immediately or store in fridge to be eaten at a later time with your main course.  🙂

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