Crispy and Delicious Seasoned Soybean Sprouts (Kongnamul Muchim)
Crispy and Delicious Seasoned Soybean Sprouts (Kongnamul Muchim)
The Most Common and Delicious Side Dish: Kongnamul Muchim
Introducing Kongnamul Muchim, a beloved staple that never gets boring on our dining table. The crispy texture and savory seasoning make it a true rice thief! Here’s a detailed recipe on how to easily and deliciously make Kongnamul Muchim at home using fresh soybean sprouts.
Ingredients for Kongnamul Muchim- 360g fresh soybean sprouts
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp minced garlic
- 1/4 stalk scallion (white part preferred, finely chopped)
- Pinch of salt or soy sauce (for seasoning)
- 1 Tbsp sesame oil (for savory aroma)
- 1 Tbsp toasted sesame seeds (crushing them yourself yields better flavor)
- 1 piece dried kelp (approx. 5x5cm, for boiling the sprouts)
- A pinch of whole sesame seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly rinse the soybean sprouts under running water two to three times. Removing any broken sprouts or spoiled parts will result in a cleaner flavor.
Step 2
In a pot, add the rinsed soybean sprouts and about 1 cup of cold water, enough to cover the sprouts. Adding a piece of dried kelp while boiling the sprouts helps to eliminate any beany smell and enhances their savory taste. Make sure to cover the pot tightly while boiling to ensure the sprouts remain crisp.
Step 3
This is a crucial moment for making delicious soybean sprouts! Once the water starts boiling, let it steam for about 1-2 minutes, then open the lid and gently toss the sprouts. This ensures even cooking. Cover the pot again and boil for another 1-2 minutes before turning off the heat. Be careful not to overcook, as they can become mushy.
Step 4
Drain the well-cooked soybean sprouts in a colander. Do not rinse them with cold water; instead, let them cool down at room temperature. Letting the steam escape helps maintain their crisp texture.
Step 5
While the sprouts are cooling, finely chop the scallion, including the white parts. Chopping them finely allows the seasoning to be absorbed better, making them more flavorful.
Step 6
To the cooled soybean sprouts, add 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, and a pinch of salt or soy sauce. It’s best to start with less seasoning and adjust to your taste later. Gently mix the ingredients so the seasoning coats the sprouts evenly.
Step 7
Finally, add the chopped scallions, whole sesame seeds, crushed sesame seeds, and 1 Tbsp of sesame oil. Mix lightly once more. Adding sesame oil and seeds at the end preserves their fragrant aroma.
Step 8
Voila! Your crispy and delicious Kongnamul Muchim is ready. It’s wonderful served over warm rice or as a side dish with other meals. This will become a go-to side dish in your home!
