Kongnamul Muchim (Seasoned Soybean Sprouts) in 6 Minutes
A mild seasoned side dish made without green onion or garlic, rich with toasted sesame oil and sesame seeds, perfect for ancestral rites.
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 clean-tasting side dish is seasoned simply with salt, tuna extract sauce, toasted sesame oil, and ground toasted sesame seeds without green onion or garlic. Blanching covered for 3 minutes, resting, and rinsing in cold water preserves the crisp texture. Not spicy and very mild, it works well as a side dish for children or for holiday ancestral rite tables.
- Servings
- about 4 servingsOriginal: 2 plates
- Cook time
- 6 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Soybean sprouts400 g
- Salt1 tbsp
- Water3 cups
Seasoning
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salt1/2 tsp (to taste)
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds2 tbsp
- Instead of tuna extract sauce, you can use soup soy sauce or fish sauce.
Steps
Prepare the ingredients
Prepare 400g of soybean sprouts.
It is about two large handfuls.
Blanch the soybean sprouts
Place the soybean sprouts in a pot, flatten them gently with your hand, then add 3 cups of water and 1 tbsp of coarse sea salt.
Cover with the lid.
Once it comes to a boil and steam starts rising, a raw soybean smell will begin to appear.
After about 3 minutes from this point, the soybean sprouts will be cooked and the raw smell turns nutty. Turn off the heat and let it rest covered to steam for about 3 minutes.
When you open the lid, the stems will be plump and perfectly cooked.
Rinse in cold water to take off the heat, then drain as thoroughly as possible.
Season the soybean sprouts
Place the soybean sprouts in a bowl, add 1 tbsp of tuna extract sauce (chamchi-aek) for umami and seasoning, and adjust the saltiness with about 1/2 tsp of salt.
Instead of tuna extract sauce, you can use soup soy sauce (guk-ganjang) or fish sauce.
Finish by adding 2 tbsp of toasted sesame oil and 2 tbsp of ground toasted sesame seeds.
Because neither large green onion nor garlic is added, add generous amounts of toasted sesame oil and sesame seeds to bring out plenty of nutty flavor.
Complete
Kongnamul muchim is complete.
It is tossed simply for a mild, clean flavor without many seasonings.
When making soybean sprouts for holiday ancestral rites, you can toss them simply like this.
The soybean sprouts are blanched plump and crisp, so the crunch is delightful.
As long as you drain the water thoroughly so the seasoning does not get washed away by excess liquid, you can enjoy delicious white kongnamul muchim.
Ppunwife's tips
- Because neither large green onion nor garlic is added, add generous amounts of toasted sesame oil and sesame seeds to bring out plenty of nutty flavor.
- As long as you drain the water thoroughly so the seasoning does not get washed away by excess liquid, you can enjoy delicious white kongnamul muchim.
FAQ
Can I use another seasoning instead of tuna extract sauce?
If you do not have tuna extract sauce, you can substitute soup soy sauce or fish sauce to season the dish.
Is there a trick to eliminating the raw bean smell when blanching soybean sprouts?
Cook covered for 3 minutes once steam rises and the raw smell appears, then turn off the heat and let it steam for 3 minutes to bring out a pleasant, nutty aroma.
How do I keep the seasoning from tasting diluted after tossing?
Gently rinse the blanched soybean sprouts in cold water and shake off as much moisture as possible so the seasoning does not get watered down.
