Korean•healthy
Kongnamul muchim-콩나물 무침 (Korean Soybean Sprouts Side Dish)
Korean Soybean Sprouts Side Dish, 2 Ways (Spicy & Non-Spicy)
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz soybean sprouts (split (6 oz spicy, 6 oz mild))
- 1 tsp crushed sesame seeds
- ¼ tsp sea salt
- ¼ tsp sugar
- ¹⁄₂ tsp sesame oil
- 1 green onion (chopped)
- 1 garlic clove (minced)
- ¹⁄₂ tsp crushed sesame seeds
- 1 tsp gochugaru (Korean red pepper flakes)
- ¹⁄₂ tsp sesame oil
- ¹⁄₂ tsp fish sauce (or soy sauce)
- 1 green onion (chopped)
- 1 garlic clove (minced)
- salt (as needed)
Instructions
- 1
Bring some water to a boil (enough water to cover the bean sprouts).
- 2
Wash the bean sprouts well and discard any browned pieces.
- 3
Cover & boil the soybean sprouts for 3 minutes.
- 4
Drain and rinse under cold water.
- 5
Split the soybean sprout portions in half and add all the seasoning ingredients to each, respectively.
- 6
Sprinkle the remaining crushed sesame seeds on top and serve right away or store in the fridge for up to 4 days.