Kongnamul(콩나물 – Soybean sprout) is one of the most popular banchan(side dish) in Korea. You may remember it from a previous post about a soup called kongnamul guk(Soybean sprout soup). It is also the main ingredient of the beloved Korean dish bibimbap.
You can see kongnamul as a side dish in a lot of Korean meals as they are very fond of it, which is understandable as it is easy to make, healthy and cheap.
It is usually prepared by boiling the sprouts after removing the roots and the bean skin. Then the drained sprouts are seasoned with sesame oil, soy sauce, garlic and other seasoning ingredients. You can see detailed instructions in the recipes I will be sharing. I am including it under the vegetarian category also, but I must warn you that some recipes are using fish oil(I will mark them in the recipes list). But using fish oil is not mandatory so this can easily be a vegetarian or a vegan side dish by adjusting the ingredients of the seasoning. It is all up to you. As you know, there is a lot of room for improvisation in Korean cuisine. Also you can make it spicy or non-spicy depending on your taste. If you have no problem with a bit of a spice, I would suggest the spicy version.
Main ingredients: Soybean sprouts, seasoning ingredients(sesame oil, soy sauce, garlic etc.)
Crazy Korean Cooking
Maangchi (Includes fish sauce)
Asian at Home with Seonkyoung Longest (Includes fish sauce)
My Korean Kitchen
Allthecooks (Has fish soy sauce)