Crisp Sweet and Sour Pachae Kongnamul Muchim
A seasoned side dish of blanched soybean sprouts and shredded green onions tossed in a sweet and sour dressing to serve alongside grilled meats.
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 special side dish combines crisp blanched soybean sprouts with pungent shredded green onions in a sweet and sour vinegar dressing. As long as you remember not to open and close the lid while cooking the soybean sprouts, they turn out neat and free of any raw beany odor. It pairs wonderfully with rich grilled pork belly, whether served fresh on the side or grilled right on the pan alongside the meat.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Large green onion (daepa)2 stalks
- Salt1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Salt1 tsp
- Sugar1/2 tbsp
- Vinegar2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Steps
Wash the soybean sprouts, place them in a pot, and pour in 3 cups of
water so they are half submerged. Sprinkle the salt on top and cover with the lid.
Turn the heat to high, and after about 4-5 minutes, steam will rise and it will start to boil.
After boiling for about 2 minutes, the raw sprout smell will turn into a savory aroma;
turn off the heat and let it steam for about 2-3 minutes.
If you open the lid midway before the soybean sprouts are cooked, they will develop a raw beany smell.
This is how you cook them with the lid closed...
If you cook them with the lid off, add salt to rolling boiling water, add the soybean sprouts, and once the water comes back to a boil,
simmer for 2-3 minutes.
Whether you boil them with the lid open or closed, as long as you avoid opening and closing it midway, boiling soybean sprouts is easy.
Since you will toss them with shredded green onions, rinse them several times in cold water to remove the heat and ensure a crisp texture, then drain.
Shred the large green onions thinly, soak them in cold water to remove their harsh bite, and drain.
Combine the soybean sprouts and shredded green onions, add all the seasoning ingredients, and gently toss by hand to finish.
Ppunwife's tips
- If you open the lid midway before the soybean sprouts are cooked, they will develop a raw beany smell.
- Whether you boil them with the lid open or closed, as long as you avoid opening and closing it midway, boiling soybean sprouts is easy.
- Since you will toss them with shredded green onions, rinse them several times in cold water to remove the heat and ensure a crisp texture, then drain.
FAQ
How do I boil soybean sprouts without them smelling raw?
Either keep the lid closed the whole time or boil them completely uncovered; the key to preventing a raw beany smell is not opening and closing the lid midway before they are fully cooked.
How do I reduce the sharp bite of the green onions?
Soaking the thinly shredded green onions in cold water for a short time will draw out their harsh pungency.
Are there other ways to enjoy this besides serving it with grilled pork belly?
You can enjoy it as a side dish with rice, or cook it directly on the grill pan alongside the meat when grilling pork belly.
