Korean Seasoned Bean Sprouts (Kongnamul Muchim)
Korean Seasoned Bean Sprouts (Kongnamul Muchim)
Ingredients
- 300 g soybean sprouts
- 1/4 onion, thinly sliced
- 10 公分 green onion, cut into small pieces
- 1 tablespoon Gochugaru, (Korean coarse chili powder)
- 1/4 teaspoon salt
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon white sesame seeds
Instructions
- 1
Bring a small amount of water to a boil in a pot.
⏱️ 2 min
- 2
Add the 300 g soybean sprouts to the boiling water.
⏱️ 1 min
- 3
Cook the sprouts, tossing occasionally with chopsticks, until they are just tender but still crisp. This should take about 2-3 minutes.
⏱️ 3 min
- 4
Remove the sprouts from the pot and rinse them under cold water to stop the cooking process.
⏱️ 1 min
- 5
Drain the sprouts very well, pressing out any excess water.
⏱️ 1 min
- 6
Prepare the aromatics: thinly slice 1/4 of an onion and chop 10 公分 of green onion into small pieces.
⏱️ 5 min
- 7
In a large mixing bowl, combine the cooked and drained soybean sprouts with the Gochugaru, salt, white sesame seeds, sesame oil, fish sauce, the thinly sliced onion, and the chopped green onion.
⏱️ 3 min
- 8
Wearing gloves, toss all the ingredients thoroughly by hand to ensure everything is well combined and the sprouts are evenly coated with the seasoning.
⏱️ 2 min
- 9
Refrigerate the seasoned bean sprouts for at least 30 minutes before serving to allow the flavors to meld.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Seasoned Bean Sprouts (Kongnamul Muchim)
- 300 g soybean sprouts
- 1/4 onion, thinly sliced
- 10 公分 green onion, cut into small pieces
- 1 tablespoon Gochugaru, (Korean coarse chili powder)
- 1/4 teaspoon salt
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon white sesame seeds
Instructions
- 1
Bring a small amount of water to a boil in a pot.
⏱️ 2 min - 2
Add the 300 g soybean sprouts to the boiling water.
⏱️ 1 min - 3
Cook the sprouts, tossing occasionally with chopsticks, until they are just tender but still crisp. This should take about 2-3 minutes.
⏱️ 3 min - 4
Remove the sprouts from the pot and rinse them under cold water to stop the cooking process.
⏱️ 1 min - 5
Drain the sprouts very well, pressing out any excess water.
⏱️ 1 min - 6
Prepare the aromatics: thinly slice 1/4 of an onion and chop 10 公分 of green onion into small pieces.
⏱️ 5 min - 7
In a large mixing bowl, combine the cooked and drained soybean sprouts with the Gochugaru, salt, white sesame seeds, sesame oil, fish sauce, the thinly sliced onion, and the chopped green onion.
⏱️ 3 min - 8
Wearing gloves, toss all the ingredients thoroughly by hand to ensure everything is well combined and the sprouts are evenly coated with the seasoning.
⏱️ 2 min - 9
Refrigerate the seasoned bean sprouts for at least 30 minutes before serving to allow the flavors to meld.
⏱️ 30 min