Kongnamul Muchim (Seasoned Soybean Sprouts) with Green Onion
A special side dish of blanched soybean sprouts and shredded large green onion tossed in a sweet and sour dressing with vinegar.
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 tosses crisp soybean sprouts with pungent shredded large green onion in a sweet and sour green onion salad dressing. Blanching the soybean sprouts covered, letting them rest off the heat, and rinsing them in cold water locks in their crisp texture. It makes a wonderful everyday side dish and pairs brilliantly with grilled meat or hot soup with rice.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts300 g
- Coarse sea salt1 tbsp
- Water3 cups
- White part of large green onion (daepa)2 stalks
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1/2 tbsp
- Tuna extract sauce (chamchi-aek) (or liquid seasoning, fish soy sauce, etc.)1 tbsp
- Vinegar2 tbsp
- Sugar1/2 tbsp
- Salta little
- Toasted sesame oil2 tbsp
- Toasted sesame seeds2 tbsp
Steps
Prepare the ingredients
Prepare a bag of soybean sprouts 300g, and 2 white parts of large green onion (daepa).
Blanch the soybean sprouts
Add the soybean sprouts and 1 tbsp coarse sea salt to a pot, then pour in 3 cups water.
Pour in enough water to submerge about half the height of the soybean sprouts, press them down gently so they settle, and cover with the lid.
When it comes to a rolling boil over high heat and steam starts to escape, you will smell the raw bean odor. After about 2 minutes from that point, the raw smell turns into a savory aroma.
Simply turn off the heat and let it rest covered for about 3 minutes.
When you open the lid, the stems will be plump and cooked crisp.
You do not need to throw away the remaining cooking liquid; use it to make soup with some extra soybean sprouts.
Rinse the blanched soybean sprouts in cold water so the residual heat cools quickly, then drain well.
Shred the large green onion
Split the large green onion in half lengthwise, roll up the white outer layer tightly, and slice it into thin shreds...
Finely shred the inner core as well.
Rinse once in cold water to remove the sharp bite and sticky sap, then drain well.
Toss together
Add the soybean sprouts and shredded large green onion to a bowl and mix evenly.
Add the seasoning.
Add 2 tbsp gochugaru (Korean chili flakes), 1/2 tbsp minced garlic, 1 tbsp tuna extract sauce (chamchi-aek) or Yondu (= 1 tsp soup soy sauce or salt), 2 tbsp vinegar, and 1/2 tbsp sugar, then mix and taste.
If it needs more seasoning, adjust with salt, and add more sweet and sour seasoning to taste.
Finish by adding 2 tbsp toasted sesame oil and 2 tbsp toasted sesame seeds, then toss to combine.
Finish
I made a different spin on seasoned soybean sprouts by adding large green onion and tossing it in a sweet and sour dressing.
The crisp soybean sprouts and the pungent bite of the large green onion blend with the sweet and sour seasoning, making it an absolute rice thief of a side dish.
It adds a refreshing touch when tucked into lettuce wraps with grilled meat, and it is also delicious cooked right on the grill pan.
It also pairs remarkably well alongside gukbap or gomtang.
A sweet and sour take on seasoned soybean sprouts might feel unfamiliar at first, but once you try it, you will fall in love with its unexpected charm.
Ppunwife's tips
- When it comes to a rolling boil over high heat and steam starts to escape, you will smell the raw bean odor. After about 2 minutes from that point, the raw smell turns into a savory aroma. Simply turn off the heat and let it rest covered for about 3 minutes.
- Rinse the blanched soybean sprouts in cold water so the residual heat cools quickly, then drain well.
- Rinse the shredded large green onion once in cold water to remove the sharp bite and sticky sap, then drain well.
FAQ
What is the secret to blanching soybean sprouts crisp without any raw bean smell?
Boil them covered over high heat. From the moment the raw bean aroma turns savory, let them cook for about 2 more minutes, turn off the heat, and let them rest for 3 minutes. Then rinse quickly in cold water to chill them down and preserve their crunch.
How do you reduce the sharp pungency and slimy sap of the large green onion?
Rinsing the shredded large green onion lightly in cold water washes away the harsh pungency and sap, leaving a much cleaner flavor.
Can I substitute other seasonings for the tuna extract sauce?
You can replace the tuna extract sauce with an equal amount of Yondu or Korean fish sauce, or use 1 tsp of soup soy sauce or salt to adjust the seasoning.
How can I use the leftover cooking liquid from blanching the soybean sprouts?
Instead of throwing it away, save it and use it as a broth base to make a clear soup with additional soybean sprouts.
