Kongnamul Muchim (Seasoned Bean Sprouts)
You typically find bean sprouts at Asian grocery stores ... be careful not to confuse them with Mung bean sprouts, which are shorter/fatter and more watery. This is a very simple and light-tasting banchan that you can eat along with rice, or you can also use this as an ingredient in bibimbap.
- 1 lb bean sprouts (kongnamul 콩나물)
- 3 tsp garlic, minced
- 2 tsp of salt
- 1 stalk green onion, chopped
- 1 tsp sesame oil
- 1 tsp of red pepper powder (gochugaru 고추가루)
- l tsp of ground sesame seed (kaesogum 깨소금) for garnish
- Wash bean sprouts carefully taking skins and cutting off tail ends (optional).
- Put in a pot with of l/4 cup of water, sprinkle about l tsp of salt. Cover and let boil 2 min max. Tip: do not open the lid while steaming or you will get a fishy smell to your sprouts. It’s ready when steam starts to escape.
- Open the lid, and let it cool off for a few minutes. Drain.
- Add the sprouts to a bowl and toss using your hands with green onion and garlic while it’s still somewhat warm. Add rest of the salt (l tsp), sesame oil, red pepper (optional), and sesame seeds, mixing carefully not to get the heads separated. Taste and add additional green onions, salt, and sesame seeds if you like.
Serving Size: 5-6
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Preparation Time: 20 minutes