Kongnamul Muchim (Korean Soy Bean Sprouts)
About 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Kongnamul Muchim (Korean Soy Bean Sprouts)
About 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Wash and trim the soybean sprouts.
- 2Place soybean sprouts in a pot, cover with water, and cover with a lid.
- 3Bring to a boil, then remove from heat and drain.
- 4Combine remaining ingredients in a large mixing bowl and add the cooled soybean sprouts.
- 5Toss everything together by hand until evenly mixed.
Ingredients
- 1 lb soybean sprouts
- 1 tbsp sesame oil
- 1 tsp sea salt
- 1/2 tbsp minced garlic, minced
- 2 whole green onion, chopped
- 1 tsp salt
- 1 tsp fish sauce (optional)
- 2 tsp toasted sesame seeds
- 1/2 tbsp red pepper flakes (optional)
Equipment
potmixing bowl
Tips
- Avoid blanching in cold water after boiling to preserve the flavor and crisp texture of the soybeans.
- Use either salt or fish sauce for the additional seasoning component.
- Add red pepper flakes if you prefer a spicy version, or omit them for the classic mild version.
