Kongnamul Muchim (Seasoned Soybean Sprouts)
Kongnamul Muchim (Seasoned Soybean Sprouts)
Ingredients
- 1 pound soybean sprouts, cleaned, root ends removed (optional)
- as needed water
- 1/2 teaspoon salt, for boiling
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon roasted sesame oil, plus additional for drizzling
- 2 green onions, chopped
- 2 garlic, minced
- as needed Gochugaru, Korean pepper flakes, to taste
- as needed kosher salt, for seasoning
- as needed sesame seeds, for garnish
Instructions
- 1
Empty the package of soybean sprouts into a large bowl. For a cleaner appearance and texture, individually break off the thin, straggly root ends from each sprout. This step is optional but recommended.
⏱️ 18 min
- 2
Add enough water to a medium pot to cover the sprouts and a 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat.
⏱️ 3 min
- 3
Once the water is boiling, add the cleaned soybean sprouts to the pot. Cover the pot with a lid and cook the sprouts for exactly 4 minutes.
⏱️ 4 min
- 4
After 4 minutes, immediately strain the cooked sprouts using a colander. Rinse them thoroughly under cold running water to stop the cooking process and cool them down.
⏱️ 2 min
- 5
Transfer the strained and rinsed soybean sprouts to a clean mixing bowl. Add 1 tablespoon of low-sodium soy sauce, 1 tablespoon of roasted sesame oil, the 2 chopped green onions, and the 2 minced garlic cloves. Add your desired amount of Gochugaru (Korean pepper flakes) for spice.
⏱️ 3 min
- 6
Put on a clean glove and thoroughly mix all the ingredients with your hands. Gently massage the seasonings into the sprouts until they are evenly coated.
⏱️ 2 min
- 7
Taste the seasoned sprouts. Add kosher salt to taste as needed. If desired, add an additional drizzle of roasted sesame oil for a richer flavor. Mix again after making any adjustments.
⏱️ 1 min
- 8
Transfer the finished Kongnamul Muchim to a serving dish or an airtight container. Sprinkle sesame seeds generously over the top for garnish and added flavor. Serve immediately or store in the refrigerator for up to three days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kongnamul Muchim (Seasoned Soybean Sprouts)
Ingredients
- 1 pound soybean sprouts, cleaned, root ends removed (optional)
- as needed water
- 1/2 teaspoon salt, for boiling
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon roasted sesame oil, plus additional for drizzling
- 2 green onions, chopped
- 2 garlic, minced
- as needed Gochugaru, Korean pepper flakes, to taste
- as needed kosher salt, for seasoning
- as needed sesame seeds, for garnish
Instructions
- 1
Empty the package of soybean sprouts into a large bowl. For a cleaner appearance and texture, individually break off the thin, straggly root ends from each sprout. This step is optional but recommended.
⏱️ 18 min - 2
Add enough water to a medium pot to cover the sprouts and a 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat.
⏱️ 3 min - 3
Once the water is boiling, add the cleaned soybean sprouts to the pot. Cover the pot with a lid and cook the sprouts for exactly 4 minutes.
⏱️ 4 min - 4
After 4 minutes, immediately strain the cooked sprouts using a colander. Rinse them thoroughly under cold running water to stop the cooking process and cool them down.
⏱️ 2 min - 5
Transfer the strained and rinsed soybean sprouts to a clean mixing bowl. Add 1 tablespoon of low-sodium soy sauce, 1 tablespoon of roasted sesame oil, the 2 chopped green onions, and the 2 minced garlic cloves. Add your desired amount of Gochugaru (Korean pepper flakes) for spice.
⏱️ 3 min - 6
Put on a clean glove and thoroughly mix all the ingredients with your hands. Gently massage the seasonings into the sprouts until they are evenly coated.
⏱️ 2 min - 7
Taste the seasoned sprouts. Add kosher salt to taste as needed. If desired, add an additional drizzle of roasted sesame oil for a richer flavor. Mix again after making any adjustments.
⏱️ 1 min - 8
Transfer the finished Kongnamul Muchim to a serving dish or an airtight container. Sprinkle sesame seeds generously over the top for garnish and added flavor. Serve immediately or store in the refrigerator for up to three days.
⏱️ 2 min