Pairs well with Kongnamul Muchim (Seasoned Soybean Sprouts)
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Kongnamul Muchim (Seasoned Soybean Sprouts)
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A simple and refreshing Korean side dish made with blanched soybean sprouts seasoned with sesame oil, garlic, and soy sauce. Optionally spicy with added chili powder.
00:05:00 total
Serves 3
easy
Sides / Appetizer
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Ingredients
- soybean sprouts - 300g (trimmed and rinsed thoroughly)
- green onions - 2 stalks (cut into 2 cm pieces)
- water - 1 cup (for boiling)
- salt - a pinch (for boiling water and seasoning)
- minced green onion - 1 teaspoon (for seasoning)
- minced garlic - 1/2 teaspoon (for seasoning)
- sesame oil - 1 tablespoon (for seasoning)
- ground sesame seeds - 1/2 tablespoon (for seasoning)
- soup soy sauce - 1/2 teaspoon (for seasoning)
- sesame seeds - a sprinkle (for garnish)
- chili powder - 1/2 tablespoon (optional, for spicy variation)
Instructions
- Prepare ingredients: Trim the soybean sprouts and rinse them thoroughly. Cut the green onions into 2 cm pieces.
- Blanch soybean sprouts: In a pot, add 1 cup of water and a pinch of salt. When the water boils, add the soybean sprouts and boil for about 2 minutes with the lid open.
- Cool and drain sprouts: Rinse the sprouts in cold water, then drain them in a strainer to remove excess water.
- Mix seasoning: In a bowl, mix the soybean sprouts and green onions with minced green onion, minced garlic, sesame oil, ground sesame seeds, soup soy sauce, and a pinch of salt. Gently toss to combine.
- Serve: Transfer the seasoned sprouts to a plate and sprinkle with sesame seeds to finish. Optionally, add chili powder for a spicy kick.
