Soybean Sprouts Side Dish (Kongnamul muchim)
A spicy and non-spicy option, this crunchy and salty vegetarian side tastes amazing
Equipment
- 1 large pot
- 1 large strainer
Ingredients
- 1 1-lb bag of soybean sprouts mung bean sprouts are ok, but will not be as crunchy
- 1 TBSP salt for boiling the soybean sprouts
Base (Non-Spicy) Seasoning (per 1/2 lb soybean sprouts)
- 1/4 tsp sea salt
- 2 tsp sesame oil
- 1 pinch black pepper
- 1 tsp toasted sesame seeds
- 1 minced garlic clove
- 1 diced green onion
Additional (Spicy) Seasoning (add to Non-Spicy ingredients for Spicy version)
- 2 tsp gochugaru (korean red pepper flakes or powder) optional for spicy version
Instructions
- Rinse the soybean sprouts in a large bowl of water and remove any blackened or mushy sprouts or beans from the bowl. Strain the rest and set aside
- Bring a large pot of water with 1 tbsp salt to boil (enough water that the soybeans would be fully covered). Once boiling, add the soybean sprouts and boil for 4 minutes on high with the lid on.
- Turn off the heat and let the sprouts sit in the hot water for 1 more minute.
- Strain the soybean sprouts and then rinse in the large bowl under cold water to stop the cooking process.
- Divide the cold soybean sprouts into 2 dishes
For the non-spicy soybean sprout side dish
- Mix the salt, sesame oil, black pepper, garlic, green onion, and toasted sesame seeds in a bowl, then add 1/2 the soybean sprouts in. Using chopsticks or your hand, toss the soybean sprouts to coat them thoroughly. This is now ready to serve.
For the spicy soybean sprout side diesh
- Mix the salt, sesame oil, black pepper, garlic, green oinon, and toasted sesame seeds, AND gochugaru in a bowl, then add the other 1/2 of the soybean sprouts in. Using chopsticks or your hand, toss the soybean sprouts to coat them thoroughly. This is also now ready to serve.