Sautéed Soybean Sprouts
Sautéed Soybean Sprouts, known as Kongnamul, is a popular Korean side dish (banchan) made from stir-fried soybean sprouts. The dish typically features fresh soybean sprouts sautéed with garlic, sesame oil, and sometimes a touch of soy sauce or chili flakes, creating a savory and slightly nutty flavor profile.
🍽️ Nutrition at a glance
Kongnamul is a low-calorie, high-protein dish that provides a good source of fiber and essential vitamins. It is particularly rich in vitamin C, folate, and manganese, making it a nutritious addition to meals without adding significant fat or carbohydrates.
Nutrition breakdown
| Calories | 90 kcal |
| Protein | 9 g |
| Carbs | 7 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 300 mg |
| Vitamin C | 15 mg |
| Folate | 120 mcg |
| Manganese | 0.8 mg |
| Iron | 2 mg |
| Potassium | 350 mg |
| Vitamin K | 30 mcg |
| Vitamin B6 | 0.2 mg |
| Magnesium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kongnamul is a staple in Korean cuisine, often served as a banchan alongside rice and main dishes, and it's valued for its simplicity and health benefits. Nutritionally, soybean sprouts are unique because they retain the high protein content of soybeans while adding vitamin C, which is not present in the mature beans.
