Crispy Kongnamul Muchim: Soybean Sprout Salad Recipe
How to Boil Soybean Sprouts for Maximum Crunchiness: Cooking Time and Tips
A staple Korean side dish, this Kongnamul Muchim (seasoned soybean sprouts) is refreshingly crisp and subtly seasoned! Perfect for any meal.
Ingredients
- Soybean sprouts 100g
- Water 1/2 cup (approx. 100ml)
- Fish sauce or soy sauce for soup 0.25 Tbsp (approx. 3ml)
- Yeondu (Korean seasoning sauce) 0.25 Tbsp (approx. 3ml)
- Sesame oil 1 Tbsp (approx. 15ml)
- Sesame seeds, a pinch
Cooking Instructions
Step 1
First, rinse the soybean sprouts 2-3 times under running water until clean. Drain them well in a colander and set aside.
Step 2
Place the cleaned soybean sprouts in a pot. Add 1/2 cup (approx. 100ml) of water. This is a key step to ensure they cook without becoming mushy or developing a raw smell.
Step 3
Cover the pot and bring it to a boil over high heat. As soon as steam starts to puff out from under the lid, reduce the heat to medium and cook for another 2-3 minutes. Then, turn off the heat and let it steam, covered, for about 2 minutes. This method cooks the sprouts through while keeping them delightfully crunchy.
Step 4
If you prefer your Kongnamul Muchim less watery and more concentrated, drain the cooked sprouts in a colander to remove excess liquid. This step is optional and can be skipped based on your preference.
Step 5
While the soybean sprouts are still warm after draining, gently toss them with a spatula or chopsticks to cool them down. This step is crucial for achieving that signature crisp texture.
Step 6
Once the sprouts have cooled slightly, add 1 Tbsp of sesame oil and gently mix them. Adding the sesame oil first helps coat the sprouts and imparts a nutty aroma.
Step 7
Now it’s time to season. Add 0.25 Tbsp of fish sauce (or soy sauce for soup) and 0.25 Tbsp of Yeondu. The total seasoning is 0.5 Tbsp, aiming for a mild, subtle flavor. Adjust the amount to your taste.
Step 8
Finally, sprinkle a pinch of sesame seeds over the top to finish. For this recipe, garlic and green onions were omitted to keep the flavor mild and suitable for children. Enjoy this versatile Kongnamul Muchim as a refreshing side dish or a light salad!
