Kongnamul Bokkeum
Kongnamul Bokkeum is a classic Korean side dish (banchan) made from stir-fried or seasoned soybean sprouts. It typically features blanched soybean sprouts tossed with sesame oil, garlic, green onions, and a savory blend of soy sauce or fish sauce, often finished with a sprinkle of sesame seeds. This dish is a staple in Korean home cooking and is commonly served as part of a traditional meal spread.
🍽️ Nutrition at a glance
Kongnamul Bokkeum is a low-calorie, high-protein dish, typically providing around 50-80 calories per serving. It's an excellent source of plant-based protein, dietary fiber, and essential vitamins like vitamin C and folate, while being naturally low in carbohydrates and fat.
Nutrition breakdown
| Calories | 80 kcal |
| Protein | 7.5 g |
| Carbs | 5.5 g |
| Fat | 3.5 g |
| Fiber | 2 g |
| Sugar | 1.5 g |
| Sodium | 450 mg |
| Vitamin C | 15 mg |
| Vitamin K | 35 mcg |
| Folate | 85 mcg |
| Potassium | 250 mg |
| Iron | 1.5 mg |
| Calcium | 40 mg |
| Vitamin B6 | 0.15 mg |
| Manganese | 0.3 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kongnamul Bokkeum is deeply embedded in Korean daily life, often appearing in both everyday meals and festive occasions like Lunar New Year. Nutritionally, soybean sprouts are unique because they contain higher levels of vitamin C than the original soybeans, making this dish a surprisingly good source of this vitamin in a savory, cooked form.
