Kongnamul muchim (soybean sprout side dish)
User Reviews
4.6
Kongnamul muchim (soybean sprout side dish)
Description
This preparation involves rinsing soybean sprouts, then boiling them briefly covered in a small amount of water until tender but still crisp. After draining quickly, the sprouts are tossed with garlic, chopped scallions, sesame oil, sesame seeds, salt, and pepper, with optional red chili flakes (gochugaru) and soy sauce for a spicy variation. The cooking method maintains a fresh texture with subtle nutty and garlicky seasoning.
The mild version emphasizes the delicate flavor of the sprouts and sesame oil, while the spicy one adds heat and umami from the chili flakes and soy sauce. This side dish complements Korean meals and works well as a light salad. The broth from cooking can be used to make kongnamul guk, a simple soybean sprout soup, extending use of ingredients.
Caution to not overcook the sprouts is important to retain crunch, and avoiding opening the lid during cooking prevents raw bean odor. Cooling the sprouts in cold water after cooking can add crispness but is optional based on texture preference.
Ingredients
Mild
- 1 pound soybean sprouts aka kongnamul (콩나물
- 1 scallion finely chopped
- 1 teaspoon garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt salt about 1 teaspoon and pepper to taste
- black pepper salt about 1 teaspoon and pepper to taste
Spicy
- 1 pound soybean sprouts aka kongnamul (콩나물
- 1 scallion finely chopped
- 1 teaspoon garlic minced
- 1 - 2 teaspoons gochugaru Korean red chili pepper flakes, 고추가루
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt salt about 1/2 teaspoon and pepper to taste
- black pepper salt about 1/2 teaspoon and pepper to taste
Instructions
- 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)
- 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.
- Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.
Notes
- Do not overcook the soybean sprouts to preserve their crunchy texture.
- Keep the lid closed during cooking to avoid lingering raw bean smells.
- The leftover cooking broth can be used to make kongnamul guk by adding cooked sprouts, garlic, and scallions.
- Cooling the sprouts in cold water after cooking enhances crunchiness but is optional.
User Reviews
Overall Rating
4.6
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