Crispy Seasoned Bean Sprouts (Kongnamul Muchim) – Easy Recipe for Singles
Super Simple Side Dish: How to Make Kongnamul Muchim
Hello everyone! Today I’m sharing another delicious side dish, perfect for a quick meal! This is a simple recipe that’s perfect for those living alone, a dish that truly complements a bowl of rice!
Main Ingredients
- 1 bag of bean sprouts (approx. 300g)
- 1 stalk of green onion or the white part of a leek
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under cold running water. In a pot, add enough water to cover the bean sprouts. Place the pot over high heat and boil for about 10-15 minutes with the lid *off*. (Important: Keep the lid off to prevent a fishy smell!) Once cooked, immediately rinse the bean sprouts in cold water to cool them down. This step helps maintain their crispiness.
Step 2
Prepare the green onion or leek by washing it well. Chop the green onion or the white part of the leek into pieces about 2-3 cm long. Cutting them slightly thicker than usual will enhance the texture.
Step 3
Place the drained, blanched bean sprouts into a bowl. Add the chopped green onion. Now, add the minced garlic, a generous amount of gochugaru, and fragrant sesame oil. Gently mix everything together with your hands until well combined. Ensure the seasoning is evenly distributed throughout the bean sprouts. If you prefer it saltier, you can add a tiny pinch of salt or soy sauce.
Step 4
Transfer the beautifully seasoned bean sprouts to a serving plate. Your delicious and crispy Kongnamul Muchim is ready! The satisfying crunch and savory-spicy flavor make it an excellent side dish for any meal. It’s also great served over warm rice for a simple rice bowl.
