Crisp Kongnamul Muchim (Seasoned Soybean Sprouts)
A 10-minute soybean sprout side dish blanched uncovered for a crisp texture without any fishy smell.
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 →
Seasoned simply with tuna extract sauce and salt without gochugaru, this dish has a clean, mild flavor. Boiling the sprouts uncovered makes it easy to check their doneness, and the whole dish comes together in under 10 minutes, making it perfect for kids or as an everyday side dish.
- Servings
- about 3–4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Water3 cups
- Salt1 tsp
Seasoning
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang), Yondu vegetable seasoning sauce)1 tbsp
- Salt1/3 tsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- Black sesame seedsa little
- Rinse 1 bag (300 g) of soybean sprouts and set aside.
- I omitted minced green onion, but adding about 2 tbsp will make it more aromatic and delicious.
Steps
Prepare the ingredients
Rinse 1 bag (300 g) of soybean sprouts and set aside.
How to boil soybean sprouts
Today, we will blanch the soybean sprouts with the pot lid off.
Pour 3 cups of water into a pot, add 1 tsp of salt, and bring to a rolling boil over high heat.
Add the soybean sprouts, and once the water comes back to a boil and about 3 minutes have passed, the sprouts at the bottom will turn translucent.
Flip them over so the top and bottom switch places, and boil for about 2 minutes; when a savory, nutty aroma rises throughout, they are fully cooked.
The secret to boiling soybean sprouts without a fishy smell is this:
If you start boiling with the lid open, keep it open until they are fully cooked.
Opening and closing the lid halfway through causes a fishy odor.
Even when boiling with the lid closed, never open it until they are cooked. If you follow just this rule, you can easily boil crisp soybean sprouts without any fishy smell.
Do not throw away the boiling water; save it to use in refreshing soup dishes or for making kongnamul-guk (soybean sprout soup).
To prevent the soybean sprout flavor from washing out, you can take them out and let them cool in a wide bowl...
For a crisper texture, rinse them in cold water to cool them down quickly, then drain the water.
Season the soybean sprouts
In a bowl, add the soybean sprouts, 1 tbsp tuna extract sauce (chamchi-aek), 1/3 tsp salt, 1/2 tbsp minced garlic, 1 tbsp toasted sesame oil, and 1 tbsp ground toasted sesame seeds, then gently toss by hand.
You can think of it as red kongnamul muchim without the gochugaru.
I omitted minced green onion, but adding about 2 tbsp will make it more aromatic and delicious.
Finish with a small pinch of black sesame seeds as an accent.
Complete
It is an ultra-simple everyday side dish that takes less than 10 minutes to boil and season.
Take a generous mouthful of soybean sprouts, and every bite fills your mouth with nutty richness and crisp texture.
Boil plenty of soybean sprouts at once to make both kongnamul muchim and a refreshing bowl of kongnamul-guk.
You can take care of both a side dish and a soup all in one go.
Ppunwife's tips
- If you start boiling with the lid open, keep it open until they are fully cooked. Opening and closing the lid halfway through causes a fishy odor.
- Do not throw away the boiling water; save it to use in refreshing soup dishes or for making kongnamul-guk.
- To preserve the rich flavor of the soybean sprouts, spread them out in a wide bowl to cool... For a crisper texture, rinse in cold water to take off the heat, then drain well.
FAQ
How do I boil soybean sprouts without any fishy smell?
If you start boiling with the lid uncovered, keep it uncovered until they are completely cooked to prevent any fishy odor. The key tip is never to open and close the lid midway through.
Is there a substitute for tuna extract sauce?
You can replace it with soup soy sauce (guk-ganjang) or Yondu vegetable seasoning.
How do I use the leftover water from blanching soybean sprouts?
Do not pour it out; save it to use as a broth for refreshing soups or when making kongnamul-guk.
How should I cool boiled soybean sprouts to keep their crisp texture?
To preserve their original deep flavor, spread them out in a wide bowl to cool. If you want a crisper crunch, rinse them briefly in cold water to remove the residual heat, then shake off the excess water.
