Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy
Classic soybean sprouts side dish that's not spicy. Most popular banchan in Korea. Great for kids too! Soybean sprouts also has great health benefits - more in my post.
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz soybean sprouts ((Kongnamul, 1 bag))
- 1 cup water
- 1 tsp sea salt
- 1/8 tsp sea salt
- 1.5 tsp sesame oil
- 1 Tbsp green onions
- 1 dash black pepper
- 1 tsp sesame seeds
- 1 tsp garlic ((chopped))
Instructions
- 1
Add soybean sprouts into a bowl of cold water. Rinse and pick out any rotten sprouts with black beans or brown stems. Drain. Rinse and drain again.
- 2
In a pot, add 1 cup water (for 14 oz sprouts), sea salt and soybean sprouts. Cover with a lid.
- 3
Cook at medium high for 7 minutes. Do NOT open the lid during cooking because it will make the sprouts taste fishy.
- 4
While sprouts are cooking, chop green onions and garlic. Drain cooked sprouts and let it cool.
- 5
In a bowl, add sprouts then season with chopped green onions, garlic, salt, sesame oil, sesame seeds and black pepper. Mix lightly with your hands making sure the seasoning is evenly coated.
- 6
Serve warm or cold as a side dish to any Korean meal.