Crispy and Savory Seasoned Bean Sprouts Recipe
Crispy and Savory Seasoned Bean Sprouts Recipe
Mastering the Beloved Korean Side Dish: Kongnamul Muchim
Introducing a recipe for Kongnamul Muchim, a staple side dish enjoyed during holidays and everyday meals! Its signature crispiness and delightful texture make it a crowd-pleaser. Learn how to achieve that perfect, refreshing crunch and savory flavor.
Ingredients- 300g Soybean Sprouts (a generous handful)
- 1 Tbsp Sesame Oil (the key to nutty flavor!)
- 1/3 Tbsp Coarse Sea Salt (for boiling)
- 1-2 Pinches Fine Sea Salt (for seasoning)
- 1 Tbsp Toasted Sesame Seeds (for extra flavor and garnish)
Cooking Instructions
Step 1
First, let’s prepare the soybean sprouts. Trim off the tail ends; they can look unappealing and affect the texture. You can do this by gently slicing them off with a knife or by hand. This step ensures a cleaner and more pleasant final dish.
Step 2
Rinse the trimmed soybean sprouts thoroughly under running water about three times. It’s crucial to wash away any dirt or impurities that might cause a ‘fishy’ smell often associated with bean sprouts. Be gentle while rinsing to avoid bruising them.
Step 3
Now, it’s time to cook the sprouts. Place the washed soybean sprouts in a pot. Add just 1 cup (about 200ml, a standard paper cup) of water. Using too much water can dilute their flavor. Adding 1/3 tablespoon of coarse sea salt while boiling not only seasons them slightly but also helps maintain their vibrant green color.
Step 4
Cover the pot tightly with a lid and boil over medium-high heat for exactly 4 minutes. Overcooking bean sprouts will make them mushy, so timing is key to achieving that delightful crispness. After 4 minutes, turn off the heat and let them steam, covered, for an additional 1 minute. This steaming period ensures they are cooked through evenly.
Step 5
Once the steaming is done, immediately rinse the cooked bean sprouts under cold running water. This quick rinse stops the cooking process, preserving their crisp texture. After rinsing, drain them well in a colander. Excess water will dilute the seasoning later on.
Step 6
Transfer the well-drained bean sprouts to a large mixing bowl. Now for the seasoning! Add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Gently toss and mix everything together. Since we added a little salt during boiling, taste and adjust the seasoning with 1-2 pinches of fine sea salt if needed. Mix gently until everything is well combined. Your wonderfully crispy and nutty Kongnamul Muchim is ready to be enjoyed as a perfect side dish!
