Spicy and Crunchy Kongnamul Muchim (Seasoned Soybean Sprouts)
A spicy and crunchy kongnamul muchim tossed in a gochugaru seasoning after boiling.
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 features soybean sprouts boiled just right without any fishy smell and tossed in a spicy seasoning made with gochugaru and tuna extract sauce. Rinsing them in cold water and draining well brings out an even crunchier texture. Inexpensive and easy to make, it is wonderful as a hearty everyday side dish or as a topping for bibimbap.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Water2 cups
- Salt1 tsp
Seasoning
- Large green onion (daepa)3 tbsp (minced)
- Red chili pepper1 (minced)
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Tuna extract sauce (chamchi-aek) (or yondu (vegetable seasoning essence))1 tbsp
- Salt1/3 tsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
Steps
Prepare the ingredients
This is 300g of soybean sprouts, about three handfuls.
Finely mince the large green onion (daepa) and red chili pepper for the seasoning.
Boil the soybean sprouts
Place the soybean sprouts in a pot, pour in 2 cups of water, and add 1 tsp of coarse sea salt.
Boiling time and method
Cover with the lid and turn the heat to high. After about 2 to 3 minutes, steam will begin to rise steadily.
Lower the heat to medium-low and boil for at least 2 minutes, and the raw bean smell will turn into a savory aroma of cooked soybean sprouts.
At this point, turn off the heat and let it rest with the lid on for 2 minutes to finish cooking in the residual steam.
If you want to boil them with the lid off from the start, add the soybean sprouts to rolling boiling water and boil for 4 to 5 minutes until a savory aroma comes up.
If you close the lid halfway through, it will smell fishy, so keep the lid off the entire time and stir once or twice as they cook.
They are boiled nicely crunchy with the stems staying plump.
You can drain them in a colander, let the heat dissipate, and toss them in the seasoning, or...
If you rinse them in cold water and drain well before tossing, you can enjoy an even crunchier dish.
Season the soybean sprouts
Place the soybean sprouts and all the seasoning ingredients into a bowl and gently toss together.
Grinding toasted sesame seeds coarsely before adding them to seasoned vegetable side dishes makes them much more nutty and delicious.
If you feel the kongnamul muchim is lacking something, adjusting the taste with seasoned salt will instantly bring out the savory umami.
Finish
With just a thousand won worth of soybean sprouts, a generous and delicious side dish is complete.
It is wonderful how you can enjoy a crunchy vegetable side dish while getting plenty of protein as well.
Ppunwife's tips
- When boiling with the lid off from the start, putting the lid on midway will cause a fishy smell, so keep the lid off the entire time and stir once or twice as they cook.
- Rinsing the boiled soybean sprouts in cold water and draining well before tossing will give you an even crunchier dish.
- Grinding toasted sesame seeds coarsely before adding them to seasoned vegetable side dishes makes them much more nutty and delicious.
- If your kongnamul muchim lacks flavor, adjusting the seasoning with seasoned salt will bring out the savory umami.
FAQ
How do I prevent a fishy smell when boiling soybean sprouts?
When boiling with the lid closed, reduce the heat once steam rises, boil until a savory aroma appears, and let it rest off the heat; when boiling with the lid open from the start, leave it open until the end so no fishy smell develops.
Is there a way to make the texture crunchier?
Rinsing the boiled soybean sprouts lightly in cold water and thoroughly draining the moisture before tossing with the seasonings will make them much crunchier.
Can I substitute another ingredient for the tuna extract sauce in the seasoning?
Since Yondu vegetable seasoning is listed in the ingredients, you can use an equal amount of Yondu in place of tuna extract sauce.
What should I do if the salt level is right but it lacks umami?
When the flavor or umami of the dish feels lacking, adding a tiny bit of seasoned salt will enhance the savory depth.
