Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy
User Reviews
5
Soybean Sprouts Side Dish (Kongnamul Muchim) - Not Spicy
Description
This recipe instructs rinsing and sorting 14 ounces of soybean sprouts before boiling them salted water covered for seven minutes without lifting the lid, preserving their delicate flavor and crisp texture. After draining and cooling, the sprouts are tossed with minced garlic, chopped green onions, sea salt, toasted sesame seeds, sesame oil, and black pepper. Light hand mixing evenly coats the seasoning without bruising the sprouts, maintaining their structure and freshness. The final dish is a lightly seasoned vegetable side with a clean, slightly nutty taste and crisp-soft texture typical of Korean vegetable banchan.
Traditionally, some prefer removing root ends, but this recipe retains them for their nutrients. The dish can be served warm or cold alongside rice and other Korean dishes, adding freshness and balance. It can be stored in the refrigerator and eaten cold without reheating, allowing for convenient leftovers. The sodium from boiling water is mostly discarded, making the actual salt content moderate. Using tender Natto soybean sprouts is recommended for the best flavor and texture.
Cooking time may vary if scaling the recipe, so monitoring texture during cooking is advised to avoid overcooking.
Ingredients
Cooking Sprouts
- 14 oz soybean sprouts (Kongnamul, 1 bag)
- 1 cup water
- 1 tsp salt sea salt
Seasoning
- 1/8 tsp salt sea salt
- 1.5 tsp sesame oil
- 1 Tbsp green onions
- 1 dash black pepper
- 1 tsp sesame seeds
- 1 tsp garlic (chopped)
Instructions
- 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.
- In a pot, add 1 cup water (for 14 oz sprouts), sea salt and soybean sprouts. Cover with a lid.
- Cook at medium high for 7 minutes. Do NOT open the lid during cooking because it will make the sprouts taste fishy.
- While sprouts are cooking, chop green onions and garlic. Drain cooked sprouts and let it cool.
- 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.
- Serve warm or cold as a side dish to any Korean meal.
Notes
- Most of the salt added during boiling is discarded with the water, so the actual sodium in the finished dish is moderate.
- Keep the lid closed during cooking to prevent a fishy taste in the sprouts.
- Leftover Kongnamul Muchim stores well in the refrigerator and tastes good served cold without reheating.
- Removing root ends is optional; they contain nutrients, so you may keep them or trim depending on preference.
- Use fresh, tender Natto soybean sprouts for the best flavor and texture; avoid sprouts with dark spots or browned root ends.
- Adjust cooking time when scaling the recipe, as larger quantities may take longer to cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 514mg | 21% |
| Fiber | 1g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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