Spicy Korean Bean Sprouts Banchan (Kongnamul Muchim)
Spicy Korean Bean Sprouts Banchan (Kongnamul Muchim)
Ingredients
For the Banchan
- 1 pound soybean sprouts, with yellow ends
- 1 tablespoon salt, for blanching
- 1 carrot, medium, thinly sliced or julienned
- 2 green onions, chopped
- 1 1/2 tablespoons soy sauce
- 1 teaspoon gochugaru, Korean chili powder, adjust to taste
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the vegetables: Thinly slice the carrot into julienne strips and chop the green onions. Set aside.
⏱️ 5 min
- 2
Blanch the bean sprouts: Bring a large pot of water to a rolling boil over high heat. Add the 1 tablespoon of salt to the boiling water, then carefully add the soybean sprouts. Blanch for 5 minutes, ensuring they are fully submerged.
⏱️ 10 min•🌡️ 212
- 3
Cool the bean sprouts: Immediately drain the blanched bean sprouts through a colander. Rinse them thoroughly under cold running water for 2-3 minutes to stop the cooking process and ensure they remain crisp. Gently squeeze out any excess water.
⏱️ 3 min
- 4
Combine ingredients: Transfer the cooled and drained bean sprouts to a clear container with a lid or a large mixing bowl. Add the prepared julienned carrot, chopped green onions, soy sauce, gochugaru, minced garlic, sesame oil, and sesame seeds.
⏱️ 2 min
- 5
Mix thoroughly: If using a container with a lid, secure the lid and shake vigorously for about 30 seconds to 1 minute until all ingredients are well combined and the seasoning is evenly distributed. If using a mixing bowl, mix well with a spoon or your hands (wearing gloves is recommended to avoid chili irritation).
⏱️ 1 min
- 6
Serve: The Spicy Korean Bean Sprouts Banchan is now ready to be enjoyed as a side dish. It can be served immediately or chilled for later. Store any leftovers in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Korean Bean Sprouts Banchan (Kongnamul Muchim)
Ingredients
For the Banchan
- 1 pound soybean sprouts, with yellow ends
- 1 tablespoon salt, for blanching
- 1 carrot, medium, thinly sliced or julienned
- 2 green onions, chopped
- 1 1/2 tablespoons soy sauce
- 1 teaspoon gochugaru, Korean chili powder, adjust to taste
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the vegetables: Thinly slice the carrot into julienne strips and chop the green onions. Set aside.
⏱️ 5 min - 2
Blanch the bean sprouts: Bring a large pot of water to a rolling boil over high heat. Add the 1 tablespoon of salt to the boiling water, then carefully add the soybean sprouts. Blanch for 5 minutes, ensuring they are fully submerged.
⏱️ 10 min•🌡️ 212 - 3
Cool the bean sprouts: Immediately drain the blanched bean sprouts through a colander. Rinse them thoroughly under cold running water for 2-3 minutes to stop the cooking process and ensure they remain crisp. Gently squeeze out any excess water.
⏱️ 3 min - 4
Combine ingredients: Transfer the cooled and drained bean sprouts to a clear container with a lid or a large mixing bowl. Add the prepared julienned carrot, chopped green onions, soy sauce, gochugaru, minced garlic, sesame oil, and sesame seeds.
⏱️ 2 min - 5
Mix thoroughly: If using a container with a lid, secure the lid and shake vigorously for about 30 seconds to 1 minute until all ingredients are well combined and the seasoning is evenly distributed. If using a mixing bowl, mix well with a spoon or your hands (wearing gloves is recommended to avoid chili irritation).
⏱️ 1 min - 6
Serve: The Spicy Korean Bean Sprouts Banchan is now ready to be enjoyed as a side dish. It can be served immediately or chilled for later. Store any leftovers in an airtight container in the refrigerator.