Spicy and Crispy Seasoned Bean Sprouts (Kongnamul Muchim)
Spicy and Crispy Seasoned Bean Sprouts (Kongnamul Muchim)
The Best Way to Boil Bean Sprouts for a Perfectly Crispy Texture
Let’s make delicious seasoned bean sprouts with a wonderfully crunchy texture. This is today’s dish – simple yet bursting with flavor!
Main Ingredients- 1 bag bean sprouts (approx. 300g)
- 1 stalk green onion (scallion)
- 2 red or green chili peppers
Seasoning- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 1 Tbsp soup soy sauce (Gukganjang)
- 3 Tbsp regular soy sauce (adjust to taste)
- 1 Tbsp toasted sesame seeds
- Salt to taste
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 1 Tbsp soup soy sauce (Gukganjang)
- 3 Tbsp regular soy sauce (adjust to taste)
- 1 Tbsp toasted sesame seeds
- Salt to taste
Cooking Instructions
Step 1
Rinse the bean sprouts thoroughly under running water. You can trim off any muddy roots if you prefer, or leave them as they are for a more rustic touch.
Step 2
Place the rinsed bean sprouts in a pot and add just enough water to come halfway up the sprouts. **Crucial Tip:** Always cover the pot with a lid while boiling the bean sprouts! This prevents any fishy smell and helps maintain their crispiness.
Step 3
Boil on high heat with the lid on for about 8 minutes. Once the time is up, turn off the heat and let it steam, still covered, for an additional minute. This ensures they are perfectly cooked and tender-crisp. Immediately drain the cooked bean sprouts in a colander to remove excess water; leaving them to sit can make them soggy.
Step 4
Finely chop the green onion. Deseed the chili peppers and slice them thinly on an angle or chop them finely. You can use spicy Cheongyang peppers for extra heat or milder red peppers for color.
Step 5
Prepare your seasonings. First, measure out 1 tablespoon of gochugaru (Korean chili powder).
Step 6
Add 1 tablespoon of sesame oil for a fragrant finish.
Step 7
Measure out 1 tablespoon of toasted sesame seeds. For an extra nutty flavor, you can lightly crush the sesame seeds before adding them.
Step 8
Add 1 tablespoon of soup soy sauce (Gukganjang) for a deep, savory flavor.
Step 9
Measure out 3 tablespoons of regular soy sauce. It’s best to adjust the amount of soy sauce based on the quantity of bean sprouts and your personal preference. Start with less and add more if needed, rather than putting it all in at once.
Step 10
Place the drained bean sprouts in a mixing bowl. Add the chopped green onion, chili peppers, gochugaru, sesame oil, soup soy sauce, and regular soy sauce. Gently mix everything together with your hands, like you’re giving them a gentle massage. Be careful not to overmix, or the bean sprouts might break apart.
Step 11
Once all the seasonings are well combined and the bean sprouts are coated, your perfectly spicy and crispy Kongnamul Muchim is ready! This delightful side dish will be a wonderful addition to any meal.
