Crisp and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
Crisp and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
Super Simple Side Dish Masterpiece! Perfectly Crisp Seasoned Bean Sprouts – An Easy Recipe for Everyone
On hot summer days, a single, well-made side dish can make a meal truly satisfying! Today’s ‘Crisp and Delicious Seasoned Bean Sprouts’ is incredibly easy to make, allowing anyone to enjoy a fantastic homemade side dish.
Main Ingredients- 1 pack (approx. 200g) of store-bought bean sprouts
Seasoning Ingredients- 1/2 Tablespoon minced garlic (using a ‘Vera spoon’)
- 2 Tablespoons gochugaru (Korean chili flakes, using a ‘Vera spoon’)
- 0.8 Tablespoon salt (using a ‘Vera spoon’)
- 1 Tablespoon sesame oil (using a ‘Vera spoon’)
- A handful of chopped green onions (optional)
- 1/2 Tablespoon minced garlic (using a ‘Vera spoon’)
- 2 Tablespoons gochugaru (Korean chili flakes, using a ‘Vera spoon’)
- 0.8 Tablespoon salt (using a ‘Vera spoon’)
- 1 Tablespoon sesame oil (using a ‘Vera spoon’)
- A handful of chopped green onions (optional)
Cooking Instructions
Step 1
One pack (200g) of bean sprouts, readily available at the supermarket, is all you need! Additional ingredients are optional and won’t significantly alter the taste, so let’s make the most delicious dish with what we have!
Step 2
Even when I’m feeling lazy, I find myself wanting to trim bean sprouts. Prepare a wide bowl and a plastic bag, and start trimming the sprouts. You’ll find it goes by quickly if you do it while watching TV. Now you understand why those ‘ajummas’ (Korean housewives) in dramas always trimmed bean sprouts while watching TV! Haha
Step 3
See? The bean sprouts are all nicely trimmed.
Step 4
Discard any dirty bits or loose ends from trimming the bean sprouts. Finally, remove any remaining stem pieces or any sprouts that look slightly rotten or inedible.
Step 5
Give the trimmed bean sprouts their first rinse under cool water. Think of it as a refreshing ‘shower’.
Step 6
Place water in a pot and bring it to a rolling boil over high heat.
Step 7
Add the prepared bean sprouts and let them cook. **Tip for Boiling Bean Sprouts:** Opening and closing the lid repeatedly can release a fishy smell from the bean sprouts. For the best results, decide on your approach: I highly recommend boiling them with the lid *off* from the start. This way, you can visually monitor their cooking progress in real-time and ensure they’re perfectly crisp without any unpleasant odor!
Step 8
The bean sprouts are cooked when they become slightly translucent and lose their crisp rigidity, appearing a bit limp. This indicates they are perfectly tender yet still have a pleasant bite.
Step 9
Once cooked, drain the bean sprouts in a colander and give them a second rinse under cold water. This second rinse helps maintain their crisp texture.
Step 10
Gently shake off excess water from the bean sprouts and place them into a mixing bowl. Now, let’s get started on making the delicious seasoned bean sprouts!
Step 11
First, add 1/2 ‘Vera spoon’ of minced garlic.
Step 12
Next, add 2 ‘Vera spoons’ of gochugaru (Korean chili flakes) for a nice spicy kick and vibrant red color.
Step 13
If you have some chopped green onions that you prepped and stored, add a handful now. This step is optional, but it adds a lovely freshness and flavor complexity.
Step 14
Season with 0.8 ‘Vera spoons’ of salt to taste.
Step 15
Finally, drizzle in 1 ‘Vera spoon’ of sesame oil for that irresistible nutty aroma. Once all the seasoning ingredients are in, it’s time to get your hands in there and mix everything together thoroughly!
Step 16
Ta-da! Your crisp and flavorful seasoned bean sprouts are ready. Can you believe how easy that was? Haha. Kongnamul Muchim is truly one of the best super-simple side dishes you can make without needing many ingredients!
