Kongnamul Muchim (Korean Soybean Sprouts Side Dish)
Seonkyoung Longest recipe - Korean
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1lb. Soybean Sprouts
- 1 Tbs. Sea salt
- 1/2 lb. Blenched soybean sprouts
- 1 tsp. Coarse sea salt
- 1/4 tsp. Sugar
- 2 tsp. Sesame oil
- 1/8 tsp. Black pepper
- 1 tsp. Toasted sesame seeds, crushed with fingers
- 1 Clove garlic, minced (approximately 1 tsp.)
- 1 Green onion, chopped (approximately 1 Tbs.)
- 1/2 lb. Blenched soybean sprouts
- 1 1/2 tsp. Fish sauce
- 2 Tsp. Gochugaru, AKA Korena red pepper flakes (Can be substitute 1tsp. cayenne pepper, but won’t have the bright red color)
- 2 tsp. Sesame oil
- 1/8 tsp. Black pepper
- 1 Clove garlic, minced (approximately 1 tsp.)
- 1 Green onion, chopped (approximately 1 Tbs.)
Instructions
- 1
Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
- 2
Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
- 3
When it’s time, uncover and drain soybean sprout; since under cold water and drian completely.
- 4
Both classic and spicy can be made same directions. Add prepared soybean sprouts in a mixing bowl; gently mix everything together using your hand until everything combined well.
- 5
Top with extra sesame seeds as you desire! Enjoy!