Crisp and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
Crisp and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
The Best Kongnamul Muchim Recipe: Tips on Boiling Time and Seasoning for a Fresh Taste
Learn how to make the most basic yet essential Korean side dish, Kongnamul Muchim (seasoned soybean sprouts), at home. While a spicy version with plenty of red pepper flakes is delicious, today we’ll share a recipe that highlights the natural flavor of the sprouts with a subtle seasoning. We’ll cover the crucial steps for achieving a crisp texture, how to avoid mushy sprouts, and a flavorful seasoning mix. (Measurements: 1 Tbsp = 15ml, 1 tsp = 5ml)
Main Ingredients- 250g soybean sprouts
- 2 Tbsp chopped green onion
- 0.5 Tbsp salt (for boiling sprouts)
Seasoning Ingredients- 1 Tbsp red pepper flakes
- 0.5 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (or tuna extract)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp red pepper flakes
- 0.5 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (or tuna extract)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the soybean sprouts by washing them thoroughly. The sprouts I used were not very thick, so a gentle rinse under running water 2-3 times was sufficient. If the sprouts have dirty roots or ends, you can trim them, but if they are clean, you can proceed directly to the next step. After washing, place the sprouts in a colander to drain any excess water.
Step 2
Now, it’s time to boil the sprouts. Place the prepared sprouts in a pot, add 0.5 Tbsp of salt, and pour in 1/2 cup of water. The most important part of boiling sprouts is to cook them until they are crisp without any fishy smell. You can either boil them with the lid on or off; choose the method you find easiest. This step is crucial for the final texture.
Step 3
I chose to boil them with the lid on. Once steam forms on the lid and you see small bubbles rising from the sprouts, start timing for 3 to 4 minutes. The exact boiling time can vary depending on the thickness of the sprouts and the heat level of your stove, so be mindful not to overcook them to the point of becoming mushy. It’s important to remove the sprouts immediately after boiling to prevent them from cooking further in their residual heat.
Step 4
Rinsing the boiled sprouts in cold water can wash away their delicious flavor. Therefore, instead of rinsing, immediately transfer the boiled sprouts onto a plate or tray and spread them out to let them cool and release steam. Once cooled, place the sprouts into a large mixing bowl. Now, it’s time to add the seasonings. Start by adding 1 Tbsp of red pepper flakes and 2 Tbsp of chopped green onion.
Step 5
Next, add 0.5 Tbsp of minced garlic, 1 Tbsp of fish sauce (or tuna extract), and 0.5 Tbsp of soup soy sauce. Using fish sauce enhances the savory umami flavor significantly, but if you don’t have it, you can substitute with more soup soy sauce or another type of salted fermented seafood product. Feel free to adjust the savory notes with your preferred condiment.
Step 6
For the toasted sesame seeds, crush them lightly just before adding them to preserve their fragrance. Finally, drizzle in 1 Tbsp of sesame oil for a rich, nutty aroma. Here’s a secret tip to keep your Kongnamul Muchim moist and delicious until the very last bite: add 2-3 Tbsp of the water used to boil the sprouts and mix everything together. This will prevent the dish from drying out.
Step 7
Now, gently toss the sprouts with the seasoning to ensure everything is evenly distributed. Avoid overmixing or squeezing, as this can break the sprouts. Use a gentle lifting and folding motion with your hands or a spoon to combine the ingredients without damaging the texture.
Step 8
Transfer the perfectly seasoned Kongnamul Muchim to a serving dish. Sprinkle a little more toasted sesame seeds on top for a final touch. Your crisp and flavorful seasoned soybean sprouts are now ready to be enjoyed!
Step 9
This Kongnamul Muchim, with its refreshing crunch, makes an excellent side dish. When prepared simply, it’s so popular that the plate is often cleared in no time! It’s delicious served over rice or simply enjoyed as a refreshing banchan.
Step 10
The seasoning is perfectly balanced, providing a clean and delightful taste without being overpowering. On days when we make this as a side dish, we sometimes set aside a portion to make a refreshing soup. A clear broth made with dried pollack (Hwangtae) and leftover sprouts is another wonderful way to enjoy them. Enjoy your hearty meal!
