Crisp and Refreshing Seasoned Bean Sprouts (Kongnamul Muchim)
Master the Art of Perfectly Crisp Bean Sprouts: An Easy and Flavorful Recipe
Bean sprouts, an affordable and readily available ingredient, are widely known for their high aspartic acid content, making them a go-to for hangover remedies in hearty soups. Today, however, we’re making a delightful ‘Kongnamul Muchim’ – seasoned bean sprouts – without any chili powder, focusing on a clean and pure flavor. This simple side dish is perfect as a refreshing accompaniment to any meal and can even be enjoyed as a light snack. Let’s learn the secrets to achieving that signature crisp texture!
Main Ingredients- 1 bag of bean sprouts (approx. 300g)
Seasoning- 1/2 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 pinches of salt (or a splash of soy sauce for seasoning)
- 1/2 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 pinches of salt (or a splash of soy sauce for seasoning)
Cooking Instructions
Step 1
Begin by rinsing the bean sprouts thoroughly under running water. You can choose to remove the small root ends if you prefer, but I like to keep them for a richer flavor and a more satisfying chew. Simply trim off any fuzzy bits from the roots for a cleaner presentation.
Step 2
Place the washed bean sprouts into a pot and add a small amount of water, about 3 to 4 tablespoons. Using minimal water is crucial, as bean sprouts release their own moisture during cooking. This low-water method is the key to preserving their crisp texture.
Step 3
Cover the pot with a lid and bring it to a boil over high heat. Once steam starts to escape, reduce the heat to medium and let it cook for another 2 minutes. Then, turn off the heat immediately. A vital tip here is to avoid opening the lid at any point during cooking! This will prevent any undesirable ‘fishy’ smell from developing in the bean sprouts.
Step 4
After cooking, immediately rinse the bean sprouts under cold running water. This step is essential for maintaining their crispness and preventing them from becoming mushy as they cool down.
Step 5
Drain the rinsed bean sprouts in a colander. Ensure all excess water is removed. Leftover water can make the dish watery and dilute the flavors. You can gently squeeze out some water with your hands or let them drain thoroughly in the colander.
Step 6
In a bowl, combine the drained bean sprouts with the minced garlic, chopped green onion, sesame oil, toasted sesame seeds, and salt. Gently toss and mix everything together with your hands until the seasonings are evenly distributed. This simple process yields a delicious and quick Kongnamul Muchim that’s perfect as a side dish.
