Korean Soybean Sprouts Kongnamul Muchim

Korean Seasoned Soybean Sprouts: Kongnamul Muchim

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Korean Soybean Sprouts Kongnamul Muchim

These Soybean Sprouts are seasoned to the Korean way for banchan (side dish). Kongnamul Muchim (Korean Seasoned Soybean Sprouts) is an easy banchan to make. There are 2 ways to season these Soybean Sprouts that I know. Most common Kongnamul Muchim at Korean restaurants in Canada is the plain one. I myself prefer the red one as it has a bit kick.

Korean food is one of many Asian foods that we enjoy. When we eat out, often we pick Korean restaurants. Korean food ingredients are so much easier to find compare to Indonesian food. Alternatively, when I cook my homemade meals, there will be Indonesian, Asian (Korean, Japanese, Chinese, Malaysian, Vietnamese, Thai), Mediterranean and other western foods.

I found Korean dishes are quite flavourful despite the ingredients are not as long as Indonesian Foods. However, I usually raise up the portion of gochugaru (Korean chilli flakes) due to my heat tolerance is higher compare to most Canadian tastebuds.

I love Banchan (Korean side dishes) but not all restaurants can make a good banchan. Some are just so so. Some restaurants have a good kimchi, some are customized to a Canadian palate.

Ingredients:
To prepare 2 different versions of Soybean Sprouts:

  • 454 g (1 lb) soybean sprouts
  • 1-2 teaspoons Himayan pink salt

For Mild Seasoning:

  • 1 green onion, finely chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon white sesame seeds (I used black as that is the only one I have in the pantry at that time)
  • Himalayan pink salt to taste
  • coarsely ground black pepper to taste 

For Spicy Seasoning:

  • 1 green onion, finely chopped
  • 1 teaspoon minced garlic
  • 1½ tsp. fish sauce
  • ½ teaspoon soy sauce
  • 3 teaspoon gochugaru (Korean red pepper flakes)
  • 2 teaspoon sesame oil
  • 1 teaspoon white sesame seeds (I used black as that is the only one I have in the pantry at that time)
  • Himalayan pink salt to taste
  • coarsely ground black pepper to taste 
Korean Soybean Sprouts Kongnamul Muchim

Do you love Korean Foods as much as I do? See what I have made and eaten through my years of blogging on this link.

Directions:

  1. With cold water, rinse the soybean sprouts twice, discard any rotten beans or skins floating. It’s not necessary to snip off the roots as I found it’s wasting time but you can if you want. 
  2. Place 1 cup of water in a medium size pot with a teaspoon of Himalayan pink salt. Add the soybean sprouts. Cover.
  3. At high heat, cook for about 7 minutes. (Do not open the lid until done.) 
  4. Drain quickly and cool. (You can shock the sprouts in cold water to stop the cooking for an extra crunch, but not necessary.)
  5. Divide cooked soybean sprouts into two portions. One will be seasoned with mild seasoning and another one will be seasoned with spicy seasoning.
  6. Toss each seasonings really well. Taste a little and add more salt to your taste if needed.

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