Kongnamul Muchim

Name: Kongnamul Muchim
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g Soybean Sprout, kongnamul, rinsed and picked over; 1 tsp Salt, fine, for blanching water; 1 tbsp Soy Sauce; 1 tbsp Toasted Sesame Oil; 1 tsp Garlic, minced, about 1 small clove; 2 Scallions, finely chopped; 1 tbsp Toasted Sesame Seeds

Kongnamul Muchim is a bright, refreshing Korean side dish of lightly blanched soybean sprouts tossed in a savory, garlicky dressing. Crisp sprouts are balanced with nutty sesame oil and toasted seeds for a simple yet addictive banchan that complements rice and grilled dishes. Quick to make and full of clean flavors, it’s a staple for weeknight meals or festive spreads.

Kongnamul Muchim is a bright, refreshing Korean side dish of lightly blanched soybean sprouts tossed in a savory, garlicky dressin... Show more

Traditional Korean Recipe

Health Grade

S+ · Outstanding

Time

15 min

Price

0,81 €

Calories

82 kcal

vegan

low calorie

healthy

nutritious

quick

easy

Method

Rinse the sprouts

Rinse the Soybean Sprouts in a colander under cold running water, then pick through them and remove any wilted pieces or loose hulls. Shake off the excess water so they are ready for the pot.

Blanch briefly

Bring a medium pot of water to a boil with the Salt. Add the sprouts and blanch for 2 minutes, just until they turn bright and crisp-tender.

Drain well

Pour the sprouts into a colander and drain them thoroughly. Give the colander a few gentle shakes, then let them sit for a minute so the steam escapes and the seasoning will cling instead of getting diluted.

Toss to coat

Finely mince the Garlic and finely chop the Scallions. In a bowl, stir together the Soy Sauce, Toasted Sesame Oil, and Toasted Sesame Seeds, then mix in the garlic and scallions. Add the drained sprouts and toss gently until everything is evenly coated, then transfer to a serving dish.