What Korean side dish is made from soybean sprouts?

The Korean side dish made from soybean sprouts is kongnamul. In Korean, kongnamul can refer both to soybean sprouts themselves and to seasoned dishes prepared from them.

A common version is kongnamul-muchim, in which the sprouts are briefly boiled or steamed, then seasoned with sesame oil, garlic, salt, scallions, and sometimes red pepper flakes. The sprouts may also be stir-fried or simmered. Their crisp texture and mild, nutty flavor make them a frequent banchan, or small side dish, served with rice.

Kongnamul has been documented in Korea since at least the early 13th century. It is also used in bibimbap, kongnamul-bap, soybean-sprout soup, and kongnamul-gukbap. A common mix-up is confusing soybean sprouts with mung-bean sprouts; both are bean sprouts, but kongnamul specifically uses soybeans and typically has a larger yellow seed head.