Spicy & Sweet Conqueror Bean Sprout Dish (Kongnamul Jjim)
Spicy & Sweet Conqueror Bean Sprout Dish (Kongnamul Jjim)
Endless Bean Sprout Creations! A Golden Recipe for Kongnamul Jjim That’s Perfect for Bibimbap
Are you tired of eating the same old bean sprout salads, soups, or stews every time you buy bean sprouts? The Kongnamul Jjim (steamed bean sprouts) I’m introducing today is a ‘rice thief’ dish, packed with a sweet, sour, and spicy sauce that makes you want to mix it with a bowl of rice and finish it all. This is a perfect, impressive meal for any occasion, and I’m revealing a golden recipe that anyone can easily follow!
Main Ingredients- 1 bag of bean sprouts (approx. 300-320g)
Delicious Sauce Ingredients- 3 Tbsp Gochugaru (Korean chili flakes, approx. 21g) – Medium grind recommended
- 1 Tbsp Sugar (approx. 10g) – Level measure
- 1 Tbsp Jin-Ganjang (Korean soy sauce, approx. 8g) – Use a soy sauce that retains its aroma when stir-fried
- 3 Tbsp Mirin (cooking wine, approx. 24g) – 14% alcohol content recommended
- 1/3 Tbsp Minced Garlic (approx. 7g)
- 1 Tbsp Sesame Oil (approx. 6g) – Can be substituted with cooking oil if unavailable
- 2/3 Tbsp Oyster Sauce (approx. 10g)
- 2 Tbsp Corn Syrup (approx. 24g) – Adds shine and sweetness
- 1/10 Tbsp Ginger Powder – If unavailable, add 1 finely chopped Cheongyang pepper or omit
- 1 Tbsp Gochujang (Korean chili paste, approx. 30g)
- 5 Tbsp Water (approx. 40g)
- 1-2 Pinches Black Pepper
- 3 Tbsp Gochugaru (Korean chili flakes, approx. 21g) – Medium grind recommended
- 1 Tbsp Sugar (approx. 10g) – Level measure
- 1 Tbsp Jin-Ganjang (Korean soy sauce, approx. 8g) – Use a soy sauce that retains its aroma when stir-fried
- 3 Tbsp Mirin (cooking wine, approx. 24g) – 14% alcohol content recommended
- 1/3 Tbsp Minced Garlic (approx. 7g)
- 1 Tbsp Sesame Oil (approx. 6g) – Can be substituted with cooking oil if unavailable
- 2/3 Tbsp Oyster Sauce (approx. 10g)
- 2 Tbsp Corn Syrup (approx. 24g) – Adds shine and sweetness
- 1/10 Tbsp Ginger Powder – If unavailable, add 1 finely chopped Cheongyang pepper or omit
- 1 Tbsp Gochujang (Korean chili paste, approx. 30g)
- 5 Tbsp Water (approx. 40g)
- 1-2 Pinches Black Pepper
Cooking Instructions
Step 1
In a large pot, bring 2 liters of water to a rolling boil. Once boiling, add the washed bean sprouts and blanch for exactly 1 minute. Blanching briefly prevents the sauce from becoming watery, keeping the sprouts crisp.
Step 2
Immediately rinse the blanched bean sprouts under cold running water to quickly cool them down. This helps maintain their crispness and freshness.
Step 3
Now, let’s make the delicious sauce. In a wide wok or pan, combine the gochugaru, sugar, and jin-ganjang. Ensure the sugar is level and use a soy sauce known for its robust flavor even after cooking.
Step 4
Next, add the mirin and minced garlic. Mirin helps to eliminate any unwanted odors and enhances the umami flavor.
Step 5
Add the sesame oil for a nutty aroma and the oyster sauce to boost the savory notes. If you don’t have sesame oil or are hesitant about stir-frying it, vegetable oil is a suitable alternative.
Step 6
Incorporate the corn syrup for gloss and subtle sweetness, and the ginger powder for an aromatic touch. If ginger powder is unavailable, you can add one finely chopped Cheongyang pepper for a spicy kick, or simply omit it.
Step 7
Add the gochujang, which forms the base of the spicy flavor, and the water to help blend the ingredients smoothly.
Step 8
Finally, sprinkle in 1-2 pinches of black pepper, preparing all the sauce ingredients to be mixed.
Step 9
Place the wok or pan with the sauce ingredients over medium heat. Once the sauce begins to bubble, stir-fry for about 2 minutes. Stir-frying the sauce separately before adding the bean sprouts deepens the flavors, making the dish much tastier. Stir occasionally to prevent sticking.
Step 10
Add the prepared bean sprouts to the well-stir-fried sauce. Turn the heat up to high and stir-fry vigorously for about 2 minutes. If you prefer your bean sprouts extra crisp and firm, you can extend the stir-frying time by an additional minute. Cooking on high heat quickly prevents the bean sprouts from releasing too much moisture.
Step 11
Transfer the stir-fried bean sprouts to a serving plate.
Step 12
Return only the remaining sauce in the pan to high heat and let it simmer until it thickens to your desired consistency. This rich, concentrated sauce is the key to the deliciousness of this Kongnamul Jjim, so be sure to reduce it well.
Step 13
Pour the thickened sauce generously over the bean sprouts on the plate.
Step 14
To finish, thinly slice a green onion to enhance the aroma. Pile the thinly sliced green onion generously over the bean sprouts and sprinkle with toasted sesame seeds for a visually appealing and flavorful dish.
Step 15
Try mixing the firm bean sprouts with the deeply flavored, reduced sauce and rice. It’s an unforgettable taste! This Kongnamul Jjim is so delicious, it will easily make you eat two bowls of rice. Highly recommended that you try making it!
