Soybean Sprouts side dish (Kongnamul Muchim) is probably one of the most popular banchan in Korean cuisine and the most often served side dish in restaurants. This non-spicy version is loved by all Koreans young and old. It is also a must ingredient for bibimbap.
Soybean sprouts or Kongnamul is sort of like green beans on an American dinner table except unlike in the US, lot of Korean kids actually LOVE this non-spicy version of Kongnamul muchim. 😆 When I was living in Korea a few years ago, I remember seeing on TV that Kongnamul is the most common vegetable in every Korean family’s refrigerator beside of course green onions.
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