Spicy Kongnamul Muchim (Seasoned Soybean Sprouts)
A spicy soybean sprout side dish tossed in garlic- and ginger-infused oil mixed with gochugaru seasoning.
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 side dish coats crisp blanched soybean sprouts in an aromatic oil infused with garlic, ginger, and gochugaru for deep flavor. Tuna extract sauce and toasted sesame oil boost its savory umami, making it wonderful served as an everyday side dish or added to bibimbap.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts350 g
- Large green onion (daepa)1/5 stalk
- Garlic5 cloves
- Gingera little
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- 350 g of soybean sprouts is about 3 handfuls, and the ginger is 1/2 clove (about the size of a thumbnail).
Steps
Prepare the ingredients
I prepared about 3 handfuls of soybean sprouts.
You will need large green onion, 5 cloves of garlic, and 1/2 clove of ginger (about the size of a thumbnail).
Slice the ingredients
Thinly shred the large green onion and slice the garlic.
Chop the ginger finely so you do not bite into large pieces.
Boil the soybean sprouts
Pour in enough water to cover the soybean sprouts, add 1 tbsp of salt, and bring to a rolling boil.
Add the soybean sprouts and boil uncovered for 4 minutes.
Toss and turn the sprouts occasionally as they cook, boiling until a nutty aroma rises.
Today I boiled them uncovered. When boiling soybean sprouts, keep the lid off from start to finish, or put them in cold water and keep the lid closed until fully cooked without opening it; either way keeps them from smelling fishy.
To keep them crisp, I rinsed them in cold water and drained them well.
Infuse the oil with garlic and ginger
Heat 2 tbsp of cooking oil in a pan, add the garlic and ginger, and stir-fry gently without burning.
Once the aromatics become fragrant, lower the heat to very low, add 1 tbsp of gochugaru, and stir-fry so it does not burn.
Turn off the heat, let it cool down, and then...
Toss with the seasoning
Add the soybean sprouts and shredded large green onion, along with 1 tbsp of tuna extract sauce, 1/2 tsp of salt, 1 tbsp of toasted sesame oil, and 1 tbsp of toasted sesame seeds, then toss everything together thoroughly.
Once tossed, taste and adjust the seasoning with salt if it is too bland.
Serve
Seasoning and tossing in oil infused with garlic and ginger gives kongnamul muchim a rich, deep flavor.
Varying the cooking method slightly like this makes a much more delicious kongnamul muchim.
Be sure to make this irresistible kongnamul muchim that will keep your chopsticks moving.
It is delicious eaten just as it is, and tastes wonderful mixed into bibimbap.
Have a wonderful day.
Ppunwife's tips
- When boiling soybean sprouts, either keep the lid off from start to finish, or put them in cold water with the lid closed and do not open it until they are done, to keep them from smelling fishy.
- For a crisp texture, rinse the boiled soybean sprouts in cold water and drain well.
FAQ
How do you boil soybean sprouts without any fishy smell?
Either boil them with the lid completely off from start to finish, or place them in cold water and keep the lid closed until they are done cooking.
How do you keep soybean sprouts crisp?
Blanch them in boiling water for about 4 minutes, then immediately rinse them in cold water and drain well.
What should you keep in mind when stir-frying gochugaru?
Once the aroma of the garlic and ginger rises, reduce the heat to very low and stir-fry carefully so the gochugaru does not burn.
