Korean Soybean Sprout Side Dish (Kongnamul Muchim)
A quick, refreshing Korean side dish made with soybean sprouts, sesame oil, and salt. This recipe is featured in my Korean Side Dishes (Banchan) roundup as a simple example of authentic home-style banchan.
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Rating
5 stars (1 reviews)
Keywords
banchan, bean sprout, soybean sprouts
Ingredients
12 oz soybean sprouts (cleaned)
4 tbsp water
1 clove garlic (finely minced)
1 green onion (finely chopped)
1 tbsp sesame oil
1 tbsp toasted sesam seeds
2 tsp Korean soup soy sauce (gukganjang)
pinch salt (as needed)
Categories
Side Dish
Cuisine
Korean
Steps
Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.
Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.
Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.
Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
Taste the salad and add more salt if needed. Serve at room temperature or chilled.
