Kongnamul Muchim
콩나물무침
Crunchy soybean sprouts seasoned with sesame oil, garlic, and green onion. A simple, everyday side dish.
Serves 4
Prep 5 min
Cook 10 min
Ingredients
- 1 lb soybean sprouts
- 1/2 cup water
- 1 teaspoon salt, for cooking
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 teaspoon gochugaru, optional
- 1/2 teaspoon salt, for seasoning
Steps
Step 1. Rinse the sprouts and put them in a pot with the water and 1 teaspoon salt. Cover and cook over medium-high heat.
Step 2. Once the pot is steaming, cook for 5 minutes more without lifting the lid, which keeps the sprouts from tasting raw or beany.
Step 3. Drain and let the sprouts cool slightly.
Step 4. Toss with the green onions, garlic, sesame oil, sesame seeds, gochugaru, and the remaining salt. Serve at room temperature or chilled.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.