Spicy Kongnamul Muchim (Seasoned Soybean Sprouts)
A spicy soybean sprout side dish tossed with Korean chili flakes and Cheongyang chili pepper.
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 home-style side dish features properly boiled soybean sprouts tossed with gochugaru, Cheongyang chili pepper, and toasted sesame oil. Tossing them while still warm helps the seasoning absorb thoroughly, and coarsely grinding part of the toasted sesame seeds deepens the nutty flavor. With its pleasant kick, it makes a great side dish for rice or a topping for bibimbap.
- Servings
- 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Salt1 tbsp
- Water3 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced garlic1/2 tbsp
- Minced green onion2 tbsp
- Cheongyang chili pepper (hot green chili)1 (minced)
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Steps
Rinse the soybean sprouts, place them in a pot, and add 3 cups of water and 1 tbsp of salt.
Cover with a lid and turn the heat to high.
Once steam rises and the water comes to a rolling boil, boil for 2 minutes until the raw sprout smell turns into a savory aroma.
Turn off the heat and let it sit covered for about 3 minutes to steam in the residual heat.
If you open the lid midway while the sprouts are not fully cooked to check on them, they can smell raw.
Drain in a colander to remove the water.
This is how to boil them when keeping the lid covered from the start.
When boiling with the lid off, add salt and the soybean sprouts to boiling water, and once the water comes back to a boil, boil for 2 to 3 more minutes.
Tossing in all the seasoning ingredients while the sprouts are still warm helps the flavors soak in nicely, making them delicious. For children, simply leave out the gochugaru and Cheongyang chili pepper.
Try coarsely grinding half of the toasted sesame seeds before adding them. It doubles the nutty flavor.
If you prefer a crisper texture, rinse the boiled soybean sprouts briefly in cold water before seasoning.
Ppunwife's tips
- If you open the lid midway while the sprouts are not fully cooked to check on them, they can smell raw.
- Tossing in all the seasoning ingredients while the sprouts are still warm helps the flavors soak in nicely, making them delicious.
- Try coarsely grinding half of the toasted sesame seeds before adding them. It doubles the nutty flavor.
- If you prefer a crisper texture, rinse the boiled soybean sprouts briefly in cold water before seasoning.
FAQ
How can I prevent a raw smell when boiling soybean sprouts?
If you boil them with the lid on and open it before they are fully cooked, they can develop a raw smell, so take care not to open it. If you prefer to boil them uncovered, add salt and the soybean sprouts to boiling water and cook for 2 to 3 more minutes.
How do I make a non-spicy version for children?
You can make a mild version by omitting the gochugaru and Cheongyang chili pepper from the seasoning ingredients.
Is there a trick to keeping the soybean sprouts crunchy?
Rinsing the boiled soybean sprouts in cold water, draining them well, and then tossing them with the seasoning will give you a crunchier texture.
