Kongnamul muchim (soybean sprout side dish)
This nutty, crunchy, and delicious soybean sprout side dish is one of the most commonly served side dishes in Korean homes. This recipe shows two ways to prepare - mild and spicy.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound kongnamul (콩나물), soybean sprouts
- 1 scallion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt (about 1 teaspoon) and pepper to taste
- 1 pound kongnamul (콩나물), soybean sprouts
- 1 scallion, finely chopped
- 1 teaspoon minced garlic
- 1 - 2 teaspoons gochugaru (고추가루), Korean red chili pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt (about 1/2 teaspoon) and pepper to taste
Instructions
- 1
Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
- 2
Drain quickly, and cool, reserving the broth if you want. (See the note 3.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.
- 3
Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.