Spicy and Crunchy Seasoned Bean Sprouts (Maeun Kongnamul Muchim)
Easy Korean Side Dish: Make a Delicious Spicy Bean Sprout Salad (Kongnamul Muchim)
A staple Korean side dish, this seasoned bean sprout salad (Kongnamul Muchim) perfectly captures a crisp texture while eliminating any ‘fishy’ smell. Enjoy this flavorful and easy-to-make spicy version!
Main Ingredients- 250g bean sprouts
- 1/3 white part of a leek
For Blanching Bean Sprouts- 1 cup water
- 1 tablespoon salt
- 1 tablespoon cooking oil
Seasoning- 1 tablespoon red pepper flakes (gochugaru)
- 0.5 tablespoon soy sauce for soup (guk-ganjang)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 3 teaspoons salt (or adjust to taste)
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon cooking oil
Seasoning- 1 tablespoon red pepper flakes (gochugaru)
- 0.5 tablespoon soy sauce for soup (guk-ganjang)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 3 teaspoons salt (or adjust to taste)
Cooking Instructions
Step 1
First, finely mince the white part of the leek. This will add a subtle aromatic flavor to the bean sprouts.
Step 2
Preparing the bean sprouts is simple! Remove any loose bean husks from the sprout heads. The tails are rich in asparagine, so it’s best to leave them intact. Rinse the bean sprouts gently under running water 2-3 times to ensure they are clean. Your prep work is done!
Step 3
Now, let’s blanch the bean sprouts. In a pot, add about 1 cup (200ml) of water. Stir in 1 tablespoon of salt and 1 tablespoon of cooking oil. This step helps the bean sprouts stay crisp and prevents any unpleasant odors. Add the prepared bean sprouts, cover the pot with a lid, and blanch over high heat for about 3 minutes. Be careful not to overcook them, as they can become mushy.
Step 4
After blanching for 3 minutes, resist the urge to open the lid immediately! Letting them steam for an additional 30 seconds to 1 minute is a crucial step. This resting period allows the heat to distribute evenly, ensuring maximum crispness throughout the sprouts.
Step 5
Quickly drain the blanched bean sprouts and rinse them once under cold running water. This rapid cooling helps to maintain their crunchy texture. Then, transfer them to a colander and let them drain completely. Thoroughly draining the water is key for the seasonings to adhere well.
Step 6
Place the drained bean sprouts into a large mixing bowl. Add the minced leeks you prepared earlier.
Step 7
It’s time to add the delicious seasoning! Combine 1 tablespoon of red pepper flakes, 0.5 tablespoon of soy sauce for soup, 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and 3 teaspoons of salt. (Feel free to adjust the amount of soy sauce to your preference after tasting).
Step 8
Gently mix all the ingredients together, being careful not to mash the bean sprouts. Tossing them with your hands ensures the seasoning is evenly distributed for the best flavor. And there you have it – your flavorful spicy seasoned bean sprouts are ready! Enjoy this delightful side dish with your favorite meals.
