Kongnamul Muchim (Seasoned Soybean Sprouts) with Crab Stick
A clean namul side dish of blanched soybean sprouts tossed with water dropwort and imitation crab stick.
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 seasoned side dish combines soybean sprouts with water dropwort and imitation crab stick for bright colors and rich textures. Seasoned cleanly without chili flakes, it is neat and works wonderfully for dinner guests or as a lunchbox banchan.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Imitation crab stick3
- Water dropwort (minari)1/2 handful, 50 g
- Coarse sea salt1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1/2 tsp
- Salt1/2 tsp
- Minced garlic1/2 tbsp
- Sugar1/2 tsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- You can use premium crab sticks (crami) instead of regular imitation crab sticks.
Steps
I also prepared a bit of imitation crab stick and water dropwort (minari) to go with the soybean sprouts.
Place the washed soybean sprouts in a pot and pour in 3 cups of water.
To shorten the boiling time and create a steaming effect with the lid closed,
I added enough water to submerge the sprouts about halfway.
Sprinkle the salt evenly over the soybean sprouts.
Cover with a lid.
After about 4 to 5 minutes, steam will rise and it will start boiling.
About 2 minutes after the water starts boiling, when a nutty aroma begins to rise,
turn off the heat and let it steam for 2 to 3 minutes.
If you open the lid halfway before the sprouts are cooked, they will smell fishy.
If you boil them with the lid closed like I did, just follow this method.
If you boil them with the lid open, add salt to rolling boiling water, put in the soybean sprouts, and once the water boils again,
boil for 2 to 3 minutes.
Whether you keep the lid open or closed, just make sure not to open and close it midway, and you can easily boil soybean sprouts.
Rinse in cold water and drain the moisture.
Briefly blanch the water dropwort in boiling water for about 30 seconds to 1 minute, rinse in cold water, and drain the moisture.
Cut it into lengths similar to the soybean sprouts.
Tear the imitation crab sticks lengthwise and cut them into the same length as the water dropwort.
Add the soybean sprouts, water dropwort, and imitation crab sticks, and mix evenly.
Add all the seasoning ingredients and toss gently until well combined, and it is done.
If it is underseasoned, you can adjust with salt.
Ppunwife's tips
- If you open the lid halfway before the sprouts are cooked, they will smell fishy.
- Whether you keep the lid open or closed, just make sure not to open and close it midway, and you can easily boil soybean sprouts.
- If it is underseasoned, you can adjust with salt.
FAQ
How do I boil soybean sprouts without any raw fishy smell?
When boiling with the lid on, do not open it halfway before they are fully cooked. When boiling with the lid off, add them to boiling water and keep it uncovered until the end to prevent any fishy odor.
Can I use another ingredient instead of imitation crab sticks?
You can tear premium crab sticks (crami) along the grain and use them instead, which works very well.
How long should I blanch the water dropwort?
Lightly blanch it in boiling water for about 30 seconds to 1 minute, then immediately rinse in cold water and squeeze out the moisture.
