{"id":13061,"date":"2018-11-27T11:41:12","date_gmt":"2018-11-27T19:41:12","guid":{"rendered":"https:\/\/kimchimari.com\/?p=13061"},"modified":"2021-01-18T18:11:35","modified_gmt":"2021-01-19T02:11:35","slug":"soybean-sprouts-side-dish-kongnamul-muchim","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/soybean-sprouts-side-dish-kongnamul-muchim\/","title":{"rendered":"Soybean Sprouts Side Dish (Mild Kongnamul Muchim)"},"content":{"rendered":"

Soybean Sprouts side dish (Kongnamul Muchim) is probably one of the most popular banchan in Korean cuisine and the most often served side dish in restaurants. This EASY 12 minute, non-spicy soybean sprouts recipe is loved by all Koreans young and old. It is also a must ingredient for bibimbap.<\/em><\/p>\n

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Soybean Sprouts Side Dish (Kongnamul Muchim)<\/figcaption><\/figure>\n

Soybean sprouts or Kongnamul is sort of like green beans on an American dinner table except unlike in the US, lot of Korean kids actually LOVE this non-spicy version of Kongnamul muchim \ucf69\ub098\ubb3c \ubb34\uce68. \ud83d\ude06 When I was living in Korea a few years ago, I remember seeing on TV that Kongnamul is the most common vegetable in every Korean family’s refrigerator beside of course green onions.<\/p>\n

However, soybean sprouts is one of those dishes that comes out quite different in taste and texture – based on very minor changes in the recipe. It is also very easy to overcook or undercook this vegetable so without a recipe, it is actually not easy to get it perfect every time unless you have years of experience. And honestly, when I first started my blog many years ago, this was one of those recipes that I have not felt I have mastered it and decided to delay posting it. But oh my.. I didn’t mean to delay it for 8 years!!!\ud83d\ude35\ud83d\ude2f<\/p>\n

Soybean Sprouts (Kongnamul) FAQ<\/h2>\n