Garlicky cooked soybean sprouts (Kongnamul-muchim) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 193) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Korean pork barbecue (Dwaeji-gogi-gui)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rebecca_t7jk4b on March 01, 2026

    This is a household staple now!

  • ethedens on April 17, 2025

    This was good, but would do soy sauce and not fish sauce next time. Not quite what I was used to. 4/5

  • mamacrumbcake on December 29, 2024

    Yummy! If the neighborhood grocery store sold soybean sprouts, I’d be making this every week! Good and easy.

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