Crispy and Spicy Seasoned Bean Sprouts (Kongnamul Muchim)
Enjoy the Refreshing Crunch of Spicy Kongnamul Muchim!
This is a recipe for Kongnamul Muchim, or seasoned bean sprouts, enhanced with a touch of spice from gochugaru (Korean chili powder). It boasts a delightful crispiness and clean flavor, perfect as a side dish or a light snack.
Main Ingredients- 500g bean sprouts: Use fresh, high-quality bean sprouts.
- 1300ml water: For blanching the bean sprouts.
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili powder): Adds a pleasant spicy kick. Adjust to your preference.
- 0.5 Tbsp Kkot-so-geum (flower salt): For seasoning. It offers a finer texture and nuanced flavor.
- 0.5 Tbsp Sugar: Balances the flavors and adds a touch of sweetness.
- 0.5 Tbsp Maesil Cheong (plum extract): Provides a subtle fruity sweetness and aroma.
- 2 Tbsp Sesame Oil: The key to its nutty aroma and rich flavor. Use good quality sesame oil.
- 1 Tbsp Toasted Sesame Seeds: For extra nutty flavor and visual appeal. Lightly crushing them can release more aroma.
- 2 Tbsp Minced Scallions (green onions): Adds a fresh aromatic zest.
- 2 Tbsp Gochugaru (Korean chili powder): Adds a pleasant spicy kick. Adjust to your preference.
- 0.5 Tbsp Kkot-so-geum (flower salt): For seasoning. It offers a finer texture and nuanced flavor.
- 0.5 Tbsp Sugar: Balances the flavors and adds a touch of sweetness.
- 0.5 Tbsp Maesil Cheong (plum extract): Provides a subtle fruity sweetness and aroma.
- 2 Tbsp Sesame Oil: The key to its nutty aroma and rich flavor. Use good quality sesame oil.
- 1 Tbsp Toasted Sesame Seeds: For extra nutty flavor and visual appeal. Lightly crushing them can release more aroma.
- 2 Tbsp Minced Scallions (green onions): Adds a fresh aromatic zest.
Cooking Instructions
Step 1
In a wide pot or wok, bring 1300ml of water to a rolling boil over high heat. Using plenty of water ensures the bean sprouts cook evenly.
Step 2
Once the water is boiling, add all 500g of bean sprouts to the pot and maintain high heat.
Step 3
Immediately cover the pot with a lid after adding the bean sprouts. This steaming method helps retain their crispiness and prevents any unwanted ‘fishy’ smell.
Step 4
Blanch the bean sprouts with the lid on for about 2 minutes and 30 seconds to 3 minutes. The exact cooking time may vary slightly depending on the thickness and freshness of the sprouts. You’ll know they’re ready when the middle parts turn slightly translucent. **Important Tip:** Once you open the lid, do not close it again. Resealing the pot will release excess water, making the sprouts soggy.
Step 5
Quickly drain the blanched bean sprouts and rinse them 2-3 times under cold running water to stop the cooking process and maintain their crunch. Then, submerge them in cold water and refrigerate for about 30 minutes. This chilling step makes them even more firm and refreshing.
Step 6
After draining thoroughly, gently touch the bean sprouts. You’ll notice how firm and lively they feel, as if they’ve regained their crispness after being boiled.
Step 7
In a bowl, combine the chilled bean sprouts with all the prepared seasoning ingredients: gochugaru, salt, sugar, plum extract, sesame oil, toasted sesame seeds, and minced scallions. (Note: If you omit the gochugaru, you’ll have a simple, non-spicy version!)
Step 8
Gently toss and mix the bean sprouts with the seasonings, aiming to coat them evenly without crushing them. It’s more about ‘dressing’ than ‘mashing’. Use a spatula or chopsticks for a light mix to preserve their texture.
Step 9
Continue to lightly toss and mix until the seasonings are well distributed, ensuring the bean sprouts remain crisp. A quick, gentle motion is key.
Step 10
And there you have it! Your delicious Kongnamul Muchim, perfectly crisp and delightfully spicy, is ready to be enjoyed. Serve it with warm rice for a complete meal.
