Crispy and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
Easy and Delicious Kongnamul Muchim Recipe: Perfectly Crispy Every Time!
Kongnamul Muchim, a staple side dish in Korean cuisine! This recipe offers a simple yet effective way to achieve a wonderfully fresh and crunchy texture. It’s a perfect side to any meal!
Main Ingredients- 1 bag of fresh bean sprouts (approx. 300g)
- A small amount of green onions or scallions, finely chopped
Seasoning- Korean coarse sea salt or fine salt
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame seeds or ground sesame seeds
- 1.5 Tbsp sesame oil
- Korean coarse sea salt or fine salt
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame seeds or ground sesame seeds
- 1.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Be gentle to avoid separating the heads or tails of the sprouts.
Step 2
Bring a pot of water to a boil. Once boiling, add half a tablespoon of salt. (Adding salt helps to remove any unpleasant odor from the bean sprouts and enhances their crispiness.) Add the rinsed bean sprouts and blanch them for about 1 minute, uncovered. Be careful not to overcook them, as they will become mushy!
Step 3
Immediately drain the blanched bean sprouts in a colander, ensuring all excess water is removed. Let them cool slightly in the colander before transferring to a mixing bowl to prevent them from becoming too soft. Add the minced garlic, chopped green onions, sesame seeds, and sesame oil to the bowl. Gently toss everything together with your hands until well combined. Adjust the salt to your taste; add a little more if needed. Once seasoned to perfection, transfer to a serving dish. Your delicious Kongnamul Muchim is ready!
