Crisp and Nutty Kongnamul Muchim (Seasoned Soybean Sprouts)
A staple Korean side dish of blanched soybean sprouts rinsed in cold water for extra crunch and tossed in seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a simple seasoned side dish made by quickly blanching soybean sprouts over high heat in boiling salted water. Rinsing them immediately in cold water preserves their crisp texture. Tossed with gochugaru and toasted sesame oil, it makes a pleasantly spicy, nutty side dish.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Seasoned Soybean Sprouts Ingredients
- Soybean sprouts300 g
- Large green onion (daepa)
- Red chili pepper1
Seasoning
- Gochugaru (Korean chili flakes)1.5 tbsp
- Minced garlic0.5 tbsp
- Salt1.5 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
- For seasoned salads, short, plump, curly soybean sprouts are nutty and delicious, while longer ones are better for braises or stews.
Steps
Thinly slice the large green onion and red chili pepper.
Bring water to a rolling boil with a little salt, add the soybean sprouts, and blanch them.
Once it comes back to a boil, blanch over high heat for 2-3 minutes until cooked through.
If you are worried about any raw bean smell, simply blanch them with the lid off from the start.
Rinse in cold water and drain well.
Cooling the hot soybean sprouts quickly gives them a great crisp texture.
Combine the soybean sprouts with the large green onion, red chili pepper, gochugaru, minced garlic, salt, toasted sesame oil, and toasted sesame seeds, then toss together.
Adjust any missing saltiness with more salt.
Ppunwife's tips
- If you are worried about any raw bean smell, simply blanch them with the lid off from the start.
- Cooling the hot soybean sprouts quickly gives them a great crisp texture.
- You can turn the blanching liquid from earlier into soybean sprout soup simply by seasoning it with salt.
FAQ
How should I blanch the soybean sprouts to prevent any raw smell?
If you are concerned about a raw smell, blanch them with the lid off from the start.
How do I keep the blanched soybean sprouts crisp?
Rinsing them in cold water right after blanching to cool them down quickly preserves their crisp texture.
How do I choose the best soybean sprouts for this seasoned dish?
For seasoned salads, look for sprouts that are short, plump, and curly, which taste nuttier and more flavorful.
