Crispy Seasoned Soybean Sprouts (Kongnamul Muchim)
Lunchbox Side Dish Perfection: How to Make Crispy and Delicious Seasoned Soybean Sprouts
Let’s make Kongnamul Muchim, a beloved classic Korean side dish! This recipe guarantees a wonderfully crisp texture.
Main Ingredients- 1 bag (approx. 300g) soybean sprouts
- 1 handful chopped green onions
- A small amount of red or green chili pepper (optional)
Cooking Instructions
Step 1
Let’s begin making the wonderfully crisp and delicious seasoned soybean sprouts! Enjoy it as a simple side dish or use it as a fantastic ingredient for bibimbap (Korean mixed rice).
Step 2
The key to making delicious Kongnamul Muchim without any unpleasant smell is in how you boil the sprouts. You have two options: either keep the pot lid completely closed from start to finish, or leave it completely open the entire time. Boiling time typically takes about 6 minutes, depending on the amount of sprouts. Be careful not to overcook them, as they can become mushy.
Step 3
Once boiled, immediately rinse the soybean sprouts under cold water to cool them down. This step is crucial for retaining their crisp texture. Drain them thoroughly in a colander.
Step 4
Place the drained soybean sprouts into a mixing bowl. Add the chopped green onions.
Step 5
Now it’s time to add the seasonings and gently mix! Add 1/2 tsp salt (or Korean soup soy sauce), 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp oligosaccharide (or sugar), a pinch of sesame seeds, and a bit of chili pepper if you like. Mix everything gently with your hands until the seasoning is evenly distributed among the sprouts. The trick is to mix them with a light touch to maintain their crispness.
Step 6
Voila! Your perfectly crispy and flavorful seasoned soybean sprouts are ready. Enjoy the delightful nutty aroma of sesame oil and the satisfying crunch!
