Crispy & Refreshing Seasoned Bean Sprouts (Kongnamul Muchim)
The Ultimate Guide to Delicious & Crunchy Korean Bean Sprouts: A Simple Recipe
Introducing the beloved Korean home-style dish, #KongnamulMuchim (Seasoned Bean Sprouts)! The secret to a perfectly crisp and flavorful bean sprout dish lies in how you blanch them. Many people wonder whether to cover the pot while blanching, and it can be trickier than it seems! While I usually make a spicy version, today I’m sharing a clean, white, and non-spicy rendition that’s free from any fishy odors.
Main Ingredients- 250g bean sprouts
- 0.5 Tbsp salt (for blanching)
Seasoning Ingredients (using Korean tablespoon measure)- 1.5 Tbsp Guk-ganjang (Korean soup soy sauce) (or 1 Tbsp tuna extract)
- 2 Tbsp minced green onions
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (or ground sesame seeds)
- 1.5 Tbsp Guk-ganjang (Korean soup soy sauce) (or 1 Tbsp tuna extract)
- 2 Tbsp minced green onions
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (or ground sesame seeds)
Cooking Instructions
Step 1
Rinse the bean sprouts thoroughly under running water to prepare them. While you can meticulously trim the roots and remove any stray bean husks for an even cleaner result, a good rinse is usually sufficient.
Step 2
Here’s how to blanch bean sprouts perfectly without any fishy smell! There are two main methods. Method 1: Fill a pot with enough water to cover the sprouts, bring it to a rolling boil, add salt to dissolve, then add the sprouts and blanch. Method 2 (the one I’m using today): Add about half a cup of water to the bean sprouts in the pot, sprinkle with salt, and blanch them using minimal water. The blanching time depends on the thickness of the sprouts; mine were on the thinner side, so I blanched them for about 3 minutes. To avoid a fishy odor, either keep the lid open from the start or keep it closed until they are fully cooked. If the lid is closed, you can gauge doneness by the steam escaping from the lid’s vent. If closing the lid feels complicated, just leave it open from the beginning – it works just as well!
Step 3
Typically, blanched bean sprouts are rinsed in cold water to stop the cooking and drain. However, I prefer to spread them out on a wide plate while still warm to let them cool slightly before mixing. This helps maintain their crispness. For the seasoning, I opted for tuna extract for a savory flavor instead of regular soup soy sauce. Add the minced garlic and the chopped green onions.
Step 4
Finally, sprinkle in the sesame seeds for a nutty aroma and drizzle with sesame oil for richness. Gently toss everything together to ensure the seasoning is evenly distributed. Your delicious seasoned bean sprouts are almost ready! For an even nuttier flavor, you could use ground sesame seeds, but I used whole ones today as I was a bit rushed.
Step 5
Transfer the perfectly seasoned bean sprouts to a serving plate. And there you have it – a wonderfully crisp and tasty side dish, Kongnamul Muchim!
Step 6
While I often make soups, my absolute favorite way to enjoy a meal is by mixing various seasoned vegetables like these into my rice. Kongnamul Muchim is a consistently delightful side dish that never gets old!
