Stir-fried soybean sprouts with garlic and sesame
Stir-fried soybean sprouts with garlic and sesame is a classic, quick-to-prepare side dish popular in Korean cuisine, where it is known as Kongnamul Muchim. The primary ingredients are fresh soybean sprouts, garlic, sesame oil, and salt, often garnished with toasted sesame seeds. It's a staple banchan (small side dish) served alongside rice and other main courses.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein and dietary fiber, while being relatively low in carbohydrates and fat. It provides essential nutrients like vitamin C, folate, and manganese, with a typical serving containing roughly 100-150 calories.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 7.5 g |
| Carbs | 9 g |
| Fat | 5.5 g |
| Fiber | 3.5 g |
| Sugar | 2.5 g |
| Sodium | 350 mg |
| Vitamin C | 18 mg |
| Vitamin K | 35 mcg |
| Folate | 120 mcg |
| Iron | 2.5 mg |
| Calcium | 75 mg |
| Potassium | 320 mg |
| Manganese | 0.4 mg |
| Vitamin A | 20 mcg RAE |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, soybean sprouts are unique as they contain more vitamin C than many other sprouts, and the sprouting process increases the bioavailability of their nutrients. Culturally, it's a fundamental and beloved banchan in Korean meals, valued for its refreshing, nutty flavor and crunchy texture.
