Name: Kongnamul Bokkeum (Seasoned Bean Sprout Stir-fry)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: korean
Ingredients: 4 cups kongnamul (mung bean sprouts, fresh and rinsed); 2 stalks pa (scallions, cut into 2-inch pieces); 2 tablespoons sesame oil; 2 cloves garlic (minced); 1 tablespoon soy sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon toasted sesame seeds (optional garnish)

Kongnamul Bokkeum (Seasoned Bean Sprout Stir-fry)

A classic Korean side dish featuring tender bean sprouts stir-fried with aromatic scallions and savory seasonings. This simple yet flavorful vegetable dish is a staple in Korean cuisine, offering a perfect balance of freshness and umami flavors. It pairs wonderfully with steamed rice and any main protein dish.

20 min

Easy

4 servings

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Taste Profile

Sweet1/10

Salty4/10

Sour0/10

Umami5/10

Spicy1/10

🥄 Texture

Crisp-tender: the mung bean sprouts retain a fresh crunch in the stems with slightly tender tips, giving a light, juicy bite. Coated in sesame oil and briefly stir-fried, the dish has a silky mouthfeel without being soggy.

👃 Aroma

Nutty, toasty sesame oil and warm garlic are the dominant aromas, brightened by fresh scallion notes. A mild savory soy background adds depth without overpowering the vegetal scent of the sprouts.

🍷 Pairs Well With

Chilled light lager or a dry white wine (Pinot Grigio), chilled soju, or roasted barley tea (bori-cha) complement the dish's nutty, savory profile.

🥗 Side Dishes

Steamed short-grain rice; kimchi (napa or kkakdugi); bulgogi or grilled fish; other banchan such as seasoned spinach (sigeumchi-namul) or braised potatoes (gamja-jorim).

Instructions

Rinse the bean sprouts thoroughly under cold running water to remove any debris. Drain well and pat dry with a clean kitchen towel or paper towels to remove excess moisture.

Bring a large pot of water to a boil. Add the drained bean sprouts and boil for 3-4 minutes until they are tender but still maintain a slight crunch. Do not overcook.

Drain the boiled bean sprouts in a colander and let them cool for a few minutes. Gently squeeze out any excess water by pressing lightly with your hands or a clean cloth.

Heat the sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced garlic and stir-fry for about 30 seconds until fragrant.

Add the cooled bean sprouts to the skillet and stir-fry for 2-3 minutes, mixing well with the garlic and sesame oil.

Add the scallion pieces and continue stir-frying for another 1-2 minutes until the scallions are slightly softened and aromatic.

Pour in the soy sauce and sprinkle with salt and black pepper. Toss everything together thoroughly, ensuring all ingredients are evenly coated with the seasonings. Stir-fry for another 30 seconds.

Transfer to a serving dish and garnish with toasted sesame seeds if desired. Serve warm as a side dish alongside steamed rice and other Korean dishes.