Crispy and Odor-Free Seasoned Soybean Sprouts (Kongnamul Muchim)
The Ultimate Recipe for Perfectly Seasoned Soybean Sprouts: Crisp, Flavorful, and Absolutely No Fishy Smell!
Soybean sprouts are a healthy side dish that can be prepared in countless ways. However, a fishy smell can ruin the experience. This recipe ensures your Kongnamul Muchim is perfectly crisp and delicious every time.
Main Ingredients- 200g fresh soybean sprouts
- 1/2 Tbsp coarse salt (for blanching)
- 1/4 stalk green onion, finely chopped
- 1/4 carrot, thinly julienned
Seasoning- 1/2 Tbsp soy sauce or salt (to taste)
- 2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/2 Tbsp soy sauce or salt (to taste)
- 2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water. It’s important to remove any dirt or impurities that could cause a fishy odor. After washing, drain the sprouts in a colander.
Step 2
Place the drained soybean sprouts in a pot with just enough water to barely cover them. Add 1/2 Tbsp of coarse salt. Adding salt helps to neutralize the typical fishy smell of soybean sprouts and makes them crunchier when blanched. **Crucially, do not open the lid or stir the sprouts before the steam starts rising!** Frequent opening of the lid and stirring are the main culprits for a fishy smell.
Step 3
Bring the water to a boil over high heat. As soon as steam starts to visibly rise from the pot, turn off the heat, cover with the lid, and let it steam for about 1 minute. This steaming process cooks the sprouts evenly while preserving their crispiness. (You can steam for 2-3 minutes depending on your preference.)
Step 4
Once the steaming is done, immediately drain the hot water from the pot. Rinse the blanched sprouts under cold running water. This rapid cooling helps to further enhance their crisp texture. When rinsing, be gentle and avoid rubbing the sprouts vigorously.
Step 5
While the sprouts are steaming, finely chop the green onion and julienne the carrot. These will add color and texture to your dish.
Step 6
In a mixing bowl, combine the blanched and drained soybean sprouts with the chopped green onion and julienned carrots. Don’t worry if the sprouts are still slightly damp; this moisture can actually help the seasonings adhere better.
Step 7
Now it’s time to season. Add 1/2 Tbsp of soy sauce or salt to taste. (Using soy sauce will add more umami.)
Step 8
Add 2 Tbsp of toasted sesame seeds for a nutty aroma and flavor. Rubbing them lightly between your palms before adding will release more of their fragrance.
Step 9
Finally, drizzle in 1 Tbsp of sesame oil for added depth of flavor. Be mindful not to add too much, as it can overpower the delicate taste of the soybean sprouts.
Step 10
Gently toss all the ingredients and seasonings together. Mix with your fingertips rather than vigorously stirring to avoid crushing the delicate sprouts. The key is to maintain that satisfying crunch!
Step 11
Transfer the beautifully seasoned Kongnamul Muchim to a serving dish. You’ve now created a crisp, flavorful, and odor-free side dish that’s perfect with a bowl of warm rice!
