Crispy and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
Kongnamul Muchim with a Refreshing Crunch
Introducing a simple and delicious recipe for Kongnamul Muchim that you can easily make at home. It’s the perfect side dish for your rice meals. Let’s make it right now!
Main Ingredients- 1 bag of bean sprouts (approx. 300g)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Bring a pot of water to a boil, add the bean sprouts, cover the pot, and blanch them for just about 30 seconds to 1 minute. Be careful not to overcook them, as they will become mushy and lose their crispy texture. Drain the blanched bean sprouts and rinse them under cold water to remove excess moisture completely.
Step 2
In a large bowl, place the blanched bean sprouts. Add all the prepared seasoning ingredients: 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp chopped green onion, 1 Tbsp soup soy sauce, 0.5 Tbsp fish sauce, 1 Tbsp sesame oil, and a pinch of sesame seeds. The fish sauce adds depth of flavor, but if you don’t have it, you can slightly increase the amount of soup soy sauce.
Step 3
Gently mix and toss the ingredients with your hands until the seasoning is evenly distributed onto the bean sprouts. It’s important to mix gently so you don’t mash the bean sprouts. Once all the seasonings are well combined and coating the bean sprouts, your delicious Kongnamul Muchim is ready. It tastes great immediately, or you can chill it in the refrigerator for a while before serving for an even more refreshing taste.
