Korean Seasoned Soybean Sprouts

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A classic Korean banchan made by briefly blanching fresh soybean sprouts and tossing them in a fragrant sesame-garlic dressing. The sprouts stay crisp and bright while soaking up nutty, savory flavor. It comes together in under 25 minutes and pairs perfectly with steamed rice and any Korean main.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 7 gCarbs
• 2 gFiber
• 3 gSugar
• 5 gProtein
• 320 mgSodium
• 280 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the sprouts

• 1 lb fresh soybean sprouts (kongnamul), about 450 g
• 1 tsp kosher salt, for the blanching water
• 4 cups cold water and ice, for the ice bath

For the seasoning

• 2 tbsp toasted sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced on the bias
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp gochugaru (Korean chili flakes), optional

Directions

1. Trim the thin root tails from the soybean sprouts and rinse them in cold water 2 to 3 times until the water runs clear; drain well.
2. Bring a large pot of water to a rolling boil, add 1 tsp salt, and set a bowl of ice water within reach.
3. Blanch the sprouts for 4 to 5 minutes, just until the stems are tender but still snap with a little crunch; avoid overcooking or they turn mushy.
4. Drain immediately, plunge into the ice bath for 1 minute to stop the cooking and lock in their pale ivory color, then drain again and gently squeeze out excess water.
5. In a large bowl whisk together the sesame oil, garlic, sesame seeds, scallions, salt, soy sauce, rice vinegar, and gochugaru if using.
6. Add the drained sprouts and toss gently with clean hands or tongs until every strand is glossy and evenly coated.
7. Taste and adjust with a pinch more salt or a few drops of sesame oil; the sprouts should be well-seasoned but not greasy.
8. Pile onto a small plate, sprinkle with extra sesame seeds, and serve at room temperature alongside rice, soup, and grilled mains.

Cook’s Notes

• Use fresh soybean sprouts with firm white stems and pale yellow bean heads; mung bean sprouts are too thin and watery for this dish.
• Do not skip the ice bath — it preserves the snap and keeps the sprouts from turning dull and limp.
• For a deeper, slightly smoky flavor, stir-fry the seasoned sprouts in a hot dry pan for 30 seconds before serving.
• Add 1 tablespoon of finely chopped pickled radish (mu) for a sharper, more traditional taste.
• Best eaten the same day; leftovers keep in an airtight container in the refrigerator for up to 2 days, though the texture softens.

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