Crisp and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
The Ultimate Korean Side Dish! Kongnamul Muchim with an Unbeatable Crispness
Make the most beloved and fundamental Korean banchan, Kongnamul Muchim, using affordable and fresh bean sprouts that are always in your fridge. Its crunchy texture and savory flavor are guaranteed to make your rice disappear! We’ll guide you through with detailed tips, perfect even for beginners.
Main Ingredients
- 500g fresh bean sprouts (a generous handful)
- 1/2 white part of a large green onion
Seasoning Ingredients
- 1.5 Tbsp gochugaru (Korean chili flakes) (adjust to your spice preference)
- 1 tsp minced garlic (freshly minced is recommended!)
- 1 tsp salt (adjust to taste)
- 1 Tbsp sesame oil (fragrant sesame oil for a nutty aroma)
- 1 Tbsp toasted sesame seeds (sprinkle generously at the end for extra nuttiness!)
- 1.5 Tbsp gochugaru (Korean chili flakes) (adjust to your spice preference)
- 1 tsp minced garlic (freshly minced is recommended!)
- 1 tsp salt (adjust to taste)
- 1 Tbsp sesame oil (fragrant sesame oil for a nutty aroma)
- 1 Tbsp toasted sesame seeds (sprinkle generously at the end for extra nuttiness!)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Washing them carefully will remove any dirt or impurities, ensuring a more delicious seasoned bean sprout dish. Place the washed bean sprouts in a pot and add only about 2-3 cups of water, just enough to cover the bottom. Using too much water can make the sprouts mushy.
Step 2
Cover the pot with a lid and bring it to a boil over high heat. Once the water starts boiling vigorously, reduce the heat to medium and let them cook for exactly 5 minutes. It’s crucial to time this correctly to avoid the bean sprout heads opening or becoming too soft. Turn off the heat immediately after 5 minutes.
Step 3
Drain the cooked bean sprouts into a colander, discarding the hot cooking water. Let them drain completely to allow the natural moisture to season them. Once they have cooled down slightly and the steam has dissipated, they will be ready for seasoning.
Step 4
Finely mince the white part of the green onion. Once the bean sprouts have cooled down enough to handle, transfer them to a mixing bowl. Add the minced green onion. Now, add the seasoning ingredients: gochugaru, minced garlic, and salt.
Step 5
Gently mix and toss the bean sprouts with the seasonings using your hands until evenly coated. Be careful not to mash the bean sprouts; toss them gently. Finally, drizzle in the sesame oil and sprinkle generously with toasted sesame seeds to finish. Your crisp and flavorful Kongnamul Muchim, a staple Korean side dish, is now complete! Enjoy it with a warm bowl of rice.
