Kongnamul Jangjorim (Soy-Braised Soybean Sprouts) with Anchovies
A savory side dish of soybean sprouts braised with anchovies in a seasoned soy sauce.
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 savory rice-stealer side dish is braised with anchovies in seasoned soy sauce to bring out rich umami. Fresh chili peppers add a sharp, pungent aroma, and as the moisture draws out over time, the sprouts take on a pleasantly chewy texture. Make a generous batch for a reliable side dish that lasts all week.
- Servings
- about 4–5 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Soybean sprouts500 g
- Dried soup anchovies30 g (1 cup)
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)2
- Water1 cup
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))5 tbsp
- Minced garlic2 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Toasted sesame seeds
- Toasted sesame oiljust before eating
- Since you are braising the soybean sprouts, choose ones that are not too thin for better texture.
- I used medium anchovies so I only removed the heads and left the guts in, but for dried soup anchovies, remove both heads and guts, then toast them until crisp in an air fryer or dry pan to remove any fishy smell.
- Once cooled, transfer to a container and store in the refrigerator to enjoy for about a week.
Steps
Thinly slice the chili peppers, then mix 5 tbsp regular soy sauce (jin-ganjang), 1 cup water, and 2 tbsp mirin to prepare the seasoned soy sauce mixture.
In a heavy-bottomed pot, layer the soybean sprouts and anchovies alternately in portions, pour the soy sauce mixture evenly over them, cover with a lid, and cook for about 4 to 5 minutes.
When the raw smell is gone and a rich, savory aroma comes through, open the lid and add the sugar and minced garlic...
Simmer while stirring occasionally so the soy sauce mixture and seasonings coat the soybean sprouts evenly. At the end, add the chili peppers and give it a quick boil so their aroma infuses, and it is done.
Ppunwife's tips
- Drizzle toasted sesame oil and sprinkle toasted sesame seeds just before serving, and it becomes a real rice stealer.
- Enjoy the braised soybean sprouts over hot rice, then try mixing the braising liquid right into your rice.
FAQ
How long does it keep after cooking?
Once the finished braised sprouts have cooled, transfer them to an airtight container and store in the refrigerator to enjoy for about a week.
How should I prep the anchovies to reduce the fishy smell?
If using dried soup anchovies, remove the heads and guts, then toast them until crisp in an air fryer or a dry pan to drive off any fishy odor.
Are there any tips for choosing soybean sprouts for braising?
Choose soybean sprouts that are moderately thick rather than too thin so that their crisp, pleasant chew remains even after braising.
When is the best time to add the toasted sesame oil and toasted sesame seeds?
Instead of braising them together from the start, sprinkle them on just before serving for a much richer aroma.
