Kong Namul

If you’ve ever enjoyed a traditional Korean meal, you’ve probably encountered Kong Namul. This intriguing dish is a common side dish in South Korea. It’s easy to make and quite different from Kimchi, which requires fermentation.

The best part about Kong Namul is that it can be consumed right away. It is made with Mung bean sprouts, a legume plant in the pea family.

This light and crunchy dish is filled with nutrients. It is widely available in Korea and the rest of the world. You may have seen it at the supermarket and reached for it when making an Asian soup.

Historical records reveal the origins of Kong Namul. Did you know that this banchan was eaten as early as the Three Kingdoms period, around 57 BC? Moreover, the recipe has been passed down from generation to generation.

Many lunchboxes in South Korea contain this item. So, if you’re interested in trying something new and want a side dish that is so addictive that you’ll finish it in one go, we highly advise that you try this one. Did we mention that Kong namul is perfect for spicy noodles?

Ingredients

Mung bean sprouts, Garlic cloves, Fish sauce, Soy sauce, Sesame seed oil, Sesame seeds, Brown sugar.

Mung bean sprouts can be found in the vegetable and herb section of most supermarkets. If you cannot locate them, you can try an Asian supermarket. Most Korean and Chinese supermarkets should have them in stock. Choose fresh Mung bean sprouts. Making this banchan at home is easy and should be done within one or two days of purchasing it.

Chop the garlic cloves finely. Fish sauce adds a lovely taste and is offset with the brown sugar, creating an umami marinade. Sesame seed oil adds nuttiness, while soy sauce adds a slight tangy taste. Sesame seeds add a slight crunch.

Instructions

First, clean the mung bean sprouts in water. Finely chop the garlic cloves. Gather the fish sauce, soy sauce, sesame seed oil, and sugar. Get a small bowl and add the fish sauce and soy sauce. Also, add the chopped garlic and brown sugar. Stir until the sugar has dissolved. 

Prepare a pot large enough to fit all the mung beans. Add about 1.5 liters of water and bring it to a boil. At this point, prepare a tool to scoop up all the mung beans out of the pot. The mung bean sprouts should blanch in the boiling water for about one minute and no more than that, as they can become mushy and lose their natural flavour.

Remove the blanched mung bean sprouts and rinse them in cold running water. This step preserves the sprouts’ flavour and maintains their crunchy texture.

Transfer the mung bean sprouts into a large bowl, add the marinade sauce, and thoroughly mix everything. The nutty and sweet aroma will rise and coat the sprouts with tasty flavours. Sprinkle sesame seeds and serve.

What to Serve Kong Namul with?

This Korean side dish can be served with many Korean dishes, like bibimbap, Kimbap, Bulgogi, Galbi, Kimchi stew (jjigae), Japchae, or Korean fried chicken. Some people even use banchan as a topping for Korean noodles. The Kong Namul perfectly balances the flavours of the main Korean dishes.

How to Store the Kong Namul?

Cool the Kong Namul to room temperature before storing it. Keep it in airtight containers and remove the desired portion from the container. The Kong Namul can be stored in the fridge for up to four days. However, it is advisable to consume this side dish within three days. Drain the access water if it is visible, and use clean utensils to avoid contamination.