Kongnamul Muchim (Seasoned Soybean Sprouts)
Nutty, crunchy soybean sprouts steamed briefly and dressed with garlic, sesame and a kick of chilli flakes.
Ingredients
- 450 g soybean sprouts (kongnamul), rinsed, any loose husks removed
- 240 ml Water
- 1 tsp Salt, divided
- 1 tsp minced garlic
- 1 Spring onion, finely chopped
- 1 tbsp Toasted sesame oil
- 1 tsp Sesame seeds
- 1½ tsp Gochugaru (Korean chilli flakes) (optional)
Method
- Put the sprouts in a pot with the water and half the salt. Cover and bring to the boil over medium-high heat, then cook for 5–6 min, keeping the lid on the whole time.
- Check one sprout: it should be tender with a little crunch and no raw beany taste. Drain and spread the sprouts out to cool for a few minutes.
- Toss the sprouts with the rest of the salt, the garlic, spring onion, sesame oil and gochugaru, mixing gently with your fingers.
- Sprinkle with sesame seeds and taste for salt. Serve warm or cold; it keeps for 2–3 days in the fridge.
Tips
- Leave the lid on while the sprouts cook: Korean cooks say lifting it early gives them a fishy, raw-bean smell.
- Mung bean sprouts work if you cannot find soybean sprouts; blanch them for just 1–2 min.
Sources
Written in our own words after cross-checking these recipes:
Open Kongnamul Muchim (Seasoned Soybean Sprouts) in Nouns Cooking