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Kongnamul Muchim (Korean Soybean Sprouts Side Dish)


  • Author: Seonkyoung Longest
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 4 to 6 1x

Ingredients

Scale

For Prepare Soybean Sprouts

  • 1lb. Soybean Sprouts
  • 1 Tbs. Sea salt

For Classic Soybean Sprouts Side Dish

  • 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.)

For Spicy Soybean Sprouts Side Dish

  • 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!