Spicy Minari Kongnamul Jjim (Braised Sprouts)
A braised dish of fragrant water dropwort and crisp soybean sprouts stir-fried spicy in a savory tuna extract sauce and oyster sauce 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 is a spicy stir-fried side dish for 2 to 3 servings that gets its deep savory flavor from tuna extract sauce and oyster sauce without any seafood. Crisp blanched soybean sprouts are combined with fragrant water dropwort, thickened with a potato starch slurry, and quickly stir-fried. It pairs well not only as a side dish for rice but also as bar food with drinks.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Water dropwort (minari)100 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Potato starch slurry1 tbsp (2 tbsp)
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Minced garlic1 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Oyster sauce1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
Steps
Prepare the ingredients
The ingredients to prepare are 300 g soybean sprouts, 100 g water dropwort (minari), 1/2 large green onion (daepa), and a Cheongyang chili pepper.
Chop the ingredients
Cut the water dropwort into lengths of about 4 to 5 cm, and diagonally slice the green onion and Cheongyang chili pepper.
Make the starch slurry and seasoning
Mix 1 tbsp potato starch with 2 tbsp water.
For the seasoning, mix together 3 tbsp gochugaru (Korean chili flakes), 1 tbsp minced garlic, 2 tbsp tuna extract sauce (chamchi-aek), 1 tbsp oyster sauce, and 1 tbsp mirin (cooking rice wine).
Blanch the soybean sprouts
Add 1 tbsp salt to rapidly boiling water, and...
Add the soybean sprouts, blanch for about 4 minutes until crisp, then rinse in cold water and drain.
Stir-fry
Once the pan is heated, add the soybean sprouts and seasoning.
Mix the seasoning in evenly, then add the stem parts of the water dropwort and toss a few times, and...
Add the remaining water dropwort, green onion, and Cheongyang chili pepper, mixing so the seasoning coats everything evenly.
As you mix, moisture will release.
Pour the starch slurry all around in a circle and stir-fry over high heat until thickened.
The starch will have settled and separated from the water, so be sure to stir it well from the bottom before adding.
Turn off the heat, add 1 tbsp toasted sesame oil, 1 tbsp toasted sesame seeds, and a little ground black pepper, then mix evenly to finish.
Complete
If you have leftover water dropwort in the fridge, add soybean sprouts and make this spicy braised dish.
An unexpectedly delicious main dish is born.
Ppunwife's tips
- The starch will have settled and separated from the water, so be sure to stir it well from the bottom before adding.
- Because the soybean sprouts are already blanched, stir-fry them speedily over high heat.
FAQ
How long should the soybean sprouts be blanched in boiling water?
Add the soybean sprouts to rapidly boiling water with 1 tbsp salt, blanch for about 4 minutes, then rinse in cold water and drain.
When should the water dropwort be added during cooking?
After mixing the soybean sprouts and seasoning evenly, add the firmer stem parts first and toss, followed by the remaining leafy parts, green onion, and Cheongyang chili pepper to stir-fry.
Is there anything to keep in mind when adding the starch slurry?
Because the starch settles and separates from the water, stir it well all the way from the bottom, then pour it all around in a circle and stir-fry over high heat until thickened.
How should the heat be managed while stir-frying?
Since the soybean sprouts are already blanched, it is best to stir-fry quickly over high heat to preserve the vegetables' crispness and prevent too much water from coming out.
