Crispy Seasoned Bean Sprouts (Kongnamul Muchim)
Achieving the Perfect Crunchy Texture: A Guide to Delicious Seasoned Bean Sprouts
The key to this beloved Korean side dish is its delightful crunch! Learn how to perfectly cook bean sprouts to maintain their crispness and discover a simple yet flavorful seasoning that will make this a staple on your dinner table. This guide is perfect for beginners!
Main Ingredients- 1 bag bean sprouts (approx. 300g)
- A small amount of carrot (optional)
- 1 Tbsp minced green onion
- 1 cup water (200ml)
Seasoning- 1 Tbsp soup soy sauce
- 1/2 Tbsp minced garlic
- Pinch of salt (for adjusting taste)
- 1 Tbsp sesame oil
- Sesame seeds (whole or ground)
- 1 Tbsp soup soy sauce
- 1/2 Tbsp minced garlic
- Pinch of salt (for adjusting taste)
- 1 Tbsp sesame oil
- Sesame seeds (whole or ground)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Finely julienne the carrot into approximately 3-4 cm lengths. Finely mince the green onion, using both white and green parts. If you don’t have carrots, feel free to skip them entirely; the bean sprouts are the star of this dish!
Step 2
Rinse the bean sprouts thoroughly under running water a couple of times to remove any dirt or debris, then place them in a pot. Add 1 cup (200ml) of water, measured using a standard paper cup. Using only this small amount of water is a crucial step for achieving crisp, non-fishy bean sprouts.
Step 3
Now, it’s time to cook the bean sprouts. Place the lid securely on the pot and turn the heat to high. Keeping the lid on is essential; it traps the steam and heat, ensuring the sprouts cook evenly and remain crisp.
Step 4
Once you see steam rising from the pot (meaning the water has come to a boil), reduce the heat to medium. Cook for exactly 5 minutes. **Crucial Tip:** Do not lift the lid while the bean sprouts are cooking! Opening the lid will cause the sprouts to lose their crisp texture and can introduce a fishy smell. Since there’s very little water, you don’t need to worry about it boiling over, so keep that lid firmly closed until the timer is up.
Step 5
As soon as the 5 minutes are up, immediately remove the cooked bean sprouts from the pot and rinse them quickly under cold running water. This step stops the cooking process, preserving their crunchy bite. After rinsing, drain them thoroughly in a colander. Excess water will dilute the seasoning and make the dish soggy.
Step 6
Now for the delicious seasoning! In a bowl, combine the drained bean sprouts with 1 Tbsp soup soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and a generous amount of sesame seeds. Taste and adjust the seasoning if needed by adding a tiny pinch of salt. **Seasoning Tip:** For an extra layer of umami, you can substitute the soup soy sauce with fish sauce or an anchovy-based seasoning sauce. Feel free to experiment!
Step 7
Add the prepared julienned carrots and minced green onions to the bowl. Gently toss everything together using chopsticks. **Why chopsticks?** When seasoning bean sprouts or similar vegetables like soybean sprouts, using your hands can crush them, releasing water and ruining their crispness. Chopsticks allow you to mix ingredients evenly without damaging their texture.
Step 8
And there you have it – perfectly crispy and flavorful seasoned bean sprouts! They look vibrant and inviting, don’t they? Enjoy this classic Korean banchan (side dish) as a perfect accompaniment to your meal, or even mixed into a bowl of warm rice.
