kongnamul

This nutty, crunchy, and delicious soybean sprout side dish is one of the most commonly served side dishes in Korean homes. This recipe shows two ways to prepare - mild and spicy.

Kongnamul muchim (soybean sprout side dish)

kongnamul (콩나물), soybean sprouts

scallion, finely chopped

garlic

sesame oil

sesame seeds

salt (about 1 teaspoon) and pepper

gochugaru (고추가루), Korean red chili pepper flakes

soy sauce

salt (about 1/2 teaspoon) and pepper

Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked.

Drain quickly, and cool, reserving the broth if you want. (See the note.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.

Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.

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Top 1 kongnamul recipes from across the web

The most viewed kongnamul recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Kongnamul muchim (soybean sprout si...

The most viewed kongnamul recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine