Crispy and Delicious Seasoned Soybean Sprouts (Kongnamul Muchim) Recipe
The Quintessential Korean Side Dish: Kongnamul Muchim
A quick and easy recipe for wonderfully crunchy and flavorful seasoned soybean sprouts, perfect for when you’re not feeling very hungry. Made with fresh sprouts and simple seasonings, anyone can whip this up!
Main Ingredients
- 600g soybean sprouts (approx. 3-4 servings)
- A little carrot (optional, adds color)
Seasoning Ingredients
- 4 Tbsp soy sauce
- 2 Tbsp red chili flakes (gochugaru)
- 2 Tbsp minced garlic
- 1 stalk green onion, finely chopped
- 1 tsp salt (for seasoning)
- A little sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (slightly crushed for better flavor)
- 4 Tbsp soy sauce
- 2 Tbsp red chili flakes (gochugaru)
- 2 Tbsp minced garlic
- 1 stalk green onion, finely chopped
- 1 tsp salt (for seasoning)
- A little sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (slightly crushed for better flavor)
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water. Trim off any dirty root ends or bruised parts for a cleaner and tastier result.
Step 2
In a pot, bring plenty of water to a boil and add 1 teaspoon of salt. Once the water is boiling, add the rinsed soybean sprouts and blanch for exactly 2 minutes. Blanching for this short period helps maintain the sprouts’ signature crispy texture! Be careful not to overcook, as they can become mushy.
Step 3
While the sprouts are blanching, wash and thinly julienne the carrot. Finely chop the green onion as well. (The carrot is optional.)
Step 4
Drain the blanched sprouts and lightly rinse them under cold water to cool them down. Don’t squeeze out all the water; a little moisture left will help the seasonings adhere better. Transfer the sprouts to a bowl and add the soy sauce, red chili flakes, minced garlic, chopped green onion, toasted sesame seeds, and finally, the sesame oil.
Step 5
Now, gently toss everything together with your hands until well combined. Taste and adjust seasoning with a tiny bit more salt if needed. Sprinkle with extra sesame seeds to finish. Your delicious Kongnamul Muchim is ready!
