Crispy and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
The Golden Recipe for Kongnamul Muchim: Easy Side Dish with Tips on Boiling Bean Sprouts for a Crispy Texture
Let’s make a perfectly crunchy Kongnamul Muchim! This simple side dish is a staple in Korean homes and also a fantastic ingredient for bibimbap.
Main Ingredients
- 1 bag of bean sprouts (approx. 300-400g)
- 1 handful of green onions (approx. 30g)
- 1/2 red or green chili pepper (optional)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make Kongnamul Muchim, a wonderfully crispy seasoned bean sprout dish. It’s delicious on its own as a side dish, but it also makes a fantastic addition to bibimbap, adding great texture and flavor. Shall we get started?
Step 2
The secret to a great Kongnamul Muchim is boiling the bean sprouts perfectly – not too soft and without any unpleasant smell. There are two main methods to avoid the ‘fishy’ smell. First, keep the lid on the pot from the moment you add the bean sprouts until they are cooked. Second, leave the lid completely off the pot throughout the entire cooking time. Both methods work well! The cooking time will vary slightly depending on the amount of bean sprouts, but aim for about 6 minutes of gentle boiling, more like blanching. Be careful not to overcook them, or they’ll become mushy!
Step 3
Once the bean sprouts are blanched, immediately rinse them under cold running water. This step is crucial for preserving their crispiness by quickly cooling them down. After rinsing, drain them thoroughly in a colander. Excess water will make the seasoning dilute and the dish watery. You can see how firm and appealing the bean sprouts look!
Step 4
Now, let’s get them ready for seasoning! First, prepare your green onions. Finely chop about a handful of green onions. If you like a little heat and color, thinly slice a red or green chili pepper to add to the mix.
Step 5
In a mixing bowl, combine the drained bean sprouts, chopped green onions, and all the seasoning ingredients: 1/2 teaspoon of salt (or soy sauce), 1 teaspoon of oligosaccharide (or sugar), 1 teaspoon of minced garlic, 1 teaspoon of sesame oil, and a generous amount of sesame seeds. Now, gently toss and mix everything together with your hands. Be careful not to mash the bean sprouts; a gentle massage motion is best.
Step 6
And there you have it! A perfectly crispy and delicious Kongnamul Muchim is ready. Simple seasonings create a wonderfully satisfying flavor. Enjoy it as a refreshing side dish with your rice, or alongside other Korean dishes. It’s truly delightful!
