Crisp, Nutty Kongnamul Muchim (Seasoned Soybean Sprouts)
A savory and mild kongnamul muchim side dish that uses a steaming method to remove fishy bean odors while keeping the sprouts crisp.
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 →
Boil the soybean sprouts partially submerged, then turn off the heat and let them steam in residual heat so they cook crisp with no raw bean odor. Tossing them with the seasoning while still warm helps the flavors soak right in, making a mild, non-spicy side dish perfect for kids or holiday meals.
- Servings
- 3–4 servings
- Cook time
- 9 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Salt1 tbsp
- Water3 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced garlic1/2 tbsp
- Minced green onion2 tbsp
- Toasted sesame seeds1 tbsp
- Toasted sesame oil1 tbsp
- Black sesame seeds1 tsp
- If you want it spicy, add gochugaru (Korean chili flakes).
Steps
Place the washed soybean sprouts in a pot and pour in 1 tbsp of salt and 3 cups of water.
Do not pour in enough water to submerge the soybean sprouts; fill it only about halfway up.
Over high heat, it will start to boil after about 4 minutes; after about 2 more minutes,
the raw bean smell will disappear and a savory aroma will begin to rise.
Turn off the heat immediately and let it steam covered in the residual heat for at least 3 minutes.
If you open the lid midway thinking it might be done, it will smell raw, so you must leave it until it is completely cooked.
As long as you watch out for this, the kongnamul muchim is practically done.
If you boil them with the lid off from the start, simply keep the lid off the entire time until there is no raw bean smell.
Drain the cooked soybean sprouts lightly in a strainer.
Seasoning before the heat completely leaves makes the flavor soak in well.
Add all the seasoning ingredients and toss gently, and it is done.
Since this is a white kongnamul muchim, I added a bit of black sesame seeds.
If it tastes bland, add salt to adjust the seasoning.
Ppunwife's tips
- Do not pour in enough water to submerge the soybean sprouts; fill it only about halfway up.
- If you open the lid midway thinking it might be done, it will smell raw, so you must leave it until it is completely cooked.
- If you boil them with the lid off from the start, simply keep the lid off the entire time until there is no raw bean smell.
- Seasoning before the heat completely leaves makes the flavor soak in well.
FAQ
How do I prevent a raw bean smell when boiling soybean sprouts?
Keep the lid covered until it begins to boil and a savory aroma rises, and after turning off the heat, let it steam covered for at least 3 minutes. If you boil with the lid off from the start, keeping it uncovered the entire time will also prevent any raw bean smell.
When is the best time to toss with the seasoning?
If you add the seasoning and toss while the boiled soybean sprouts are still slightly warm before they cool completely, the flavor will absorb much better deep inside.
What should I do if I want to enjoy a spicy flavor?
Simply add gochugaru (Korean chili flakes) to taste to the basic seasoning and toss for a spicy version.
