Kongnamul-muchim
Kongnamul-muchim is a classic Korean side dish (banchan) made from blanched soybean sprouts seasoned with sesame oil, garlic, and often a touch of soy sauce or fish sauce. It's a staple in Korean home cooking and cuisine, prized for its fresh, nutty flavor and satisfying crunch.
🍽️ Nutrition at a glance
This dish is a low-calorie, nutrient-dense food, high in plant-based protein and dietary fiber while being low in fat and carbohydrates. A single serving provides a significant amount of vitamin C, folate, and manganese, making it a nutritious addition to any meal.
Nutrition breakdown
| Calories | 60 kcal |
| Protein | 5 g |
| Carbs | 7 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Vitamin C | 15 mg |
| Vitamin K | 30 mcg |
| Folate | 60 mcg |
| Potassium | 220 mg |
| Iron | 1.5 mg |
| Calcium | 50 mg |
| Magnesium | 25 mg |
| Manganese | 0.3 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, soybean sprouts are one of the few good plant-based sources of vitamin B12, which is rare in non-animal foods. Culturally, it's a quintessential banchan that reflects the Korean emphasis on balanced, vegetable-forward meals and the art of simple, flavorful seasoning.
