Spicy Soybean Sprouts (Kongnamul Muchim)
Spicy Soybean Sprouts side dish that is saucy and delicious! Kongnamul Muchim is a great healthy dish to have with any meal as a side but also wonderful with just rice.
- Prep time
- 5 min
- Cook time
- 9 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz Soybean Sprouts ((Kongnamul))
- 1 cup water
- 1 tsp sea salt
- 1.5 tsp garlic ((chopped))
- 2 tsp red chili powder ((Gochukaru))
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1/2 tsp sea salt ((optional, add to taste))
- 1 Tbsp green onions ((chopped))
Instructions
- 1
Rinse and clean soybean sprouts in water. Remove bean casings and any sprouts that have started to brown. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. Pour off the top and then pick up the sprouts with your hand. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple times.
- 2
I don't break off root ends because it's time consuming and also is known to contain good nutrition. But you are welcome to do that if you prefer.
- 3
Chop garlic and green onions.
- 4
In a pot, add water and salt. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts)
- 5
Add soybean sprouts to pot.
- 6
Add chopped garlic, gochukaru (red chili powder) and garlic powder on top of the sprouts. Cover with a lid and bring to a boil then reduce heat to Medium and cook for 7 minutes.
- 7
Open the lid and cook for 1 more minute to reduce the liquid.
- 8
Let it cool enough that you can handle the sprouts. Drizzle sesame oil and sprinkle sesame seeds. Add chopped green onions.
- 9
Toss and mix everything with chopsticks or with your hands (best). Taste. Add a bit more salt but you can leave it out if you want it less salty.