Baby Soybean Sprout Salad (Kongnamul Muchim) Recipe
Baby Soybean Sprout Salad (Kongnamul Muchim) Recipe
Delicious & Tender Soybean Sprout Salad – Perfect for Babies!
Introducing our third vegetable dish, Kongnamul Muchim, loved by my 22-month-old son, Rowan! The process is surprisingly simple, so follow along slowly. This dish boasts a soft texture and savory flavor that might just make your baby devour two bowls of rice! Shall we make it together step-by-step?
Main Ingredients- Fresh Soybean Sprouts 200g
- Water 500ml
Seasonings & Others- Toasted Sesame Oil 1 tsp
- Low-Sodium Baby Soy Sauce 1 tsp
- Toasted Sesame Seeds 1 tsp (if suitable for your baby’s age)
- Toasted Sesame Oil 1 tsp
- Low-Sodium Baby Soy Sauce 1 tsp
- Toasted Sesame Seeds 1 tsp (if suitable for your baby’s age)
Cooking Instructions
Step 1
Before you begin cooking, it’s best to have all your ingredients prepped and ready. Ensure your soybean sprouts are clean.
Step 2
Carefully trim off any hard root ends or discolored bits from the soybean sprouts. This preparation step helps to reduce any ‘beany’ smell and results in a cleaner, more pleasant flavor.
Step 3
Chop the prepared soybean sprouts into roughly four equal pieces, making them easy for your baby to eat. Adjust the size according to your baby’s age and eating habits if they find it difficult to manage longer pieces.
Step 4
Rinse the chopped soybean sprouts thoroughly under cold running water several times. This washing process removes any surface impurities and helps maintain their freshness.
Step 5
Place the whole sesame seeds in a mortar and pestle and grind them into a fine powder. The aroma of freshly ground sesame will enhance the dish’s flavor significantly. If your baby is not yet able to chew whole seeds, lightly crushing them will make them easier to consume.
Step 6
Bring 500ml of water to a rolling boil in a pot. Once boiling, add the prepared soybean sprouts. Crucially, do NOT cover the pot. Blanch the sprouts for approximately 3 minutes. Overcooking will make them mushy, so a short blanching time is key to keeping them slightly crisp.
Step 7
Immediately after blanching, drain the soybean sprouts using a colander and rinse them quickly under cold running water. This rapid cooling stops the cooking process, preserving their crunchy texture. Ensure all excess water is drained, and let them cool down slightly.
Step 8
Transfer the slightly cooled soybean sprouts to a clean bowl. Add 1 tsp of the low-sodium baby soy sauce, 1 tsp of toasted sesame oil, and 1 tsp of the freshly ground sesame seeds.
Step 9
Now, gently mix everything together using your hands or chopsticks until the seasonings are evenly distributed throughout the sprouts. Avoid over-mixing; a gentle toss is all that’s needed to coat everything nicely.
Step 10
Ta-da! Your delicious and tender Kongnamul Muchim, perfect for babies like my son Rowan, is now ready! Serve it alongside warm rice, and watch your little one enjoy this healthy and flavorful dish. Enjoy your meal!
