Usually, this dish is mildly seasoned to savor the natural nutty flavor of the soybean sprouts. It’s also very common to add gochugaru (red chili pepper flakes), along with a little bit of soy sauce, for a little spicy kick. Here, I am showing both ways. It’s important not to overcook the soybean sprouts to retain its signature crunchy texture. Also, do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked.
Kongnamul muchim is my absolute favorite. It’s nutty, crunchy, and delicious!
You may also like a soup made with soybean sprouts, kongnamul guk.
Mild:
1 pound kongnamul (soybean sprouts)
1 scallion, finely chopped
1 teaspoon minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
salt (about 1 teaspoon) and pepper to taste
Spicy:
1 pound kongnamul (soybean sprouts)
1 scallion, finely chopped
1 teaspoon minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 – 2 teaspoons gochugaru (red chili pepper flakes)
1 tablespoon soy sauce
salt (about 1/2 teaspoon) and pepper to taste
Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. It’s not necessary to snip off the roots, but you can if you want. Place 1 cup of water in a medium size pot with a teaspoon of salt. Add the bean sprouts. Cover, and cook over high heat for about 7 minutes. (Do not open the lid until done.)
Drain quickly, and cool. (You can shock the sprouts in cold water to stop the cooking for an extra crunch, but not necessary.) Toss with the remaining ingredients. Taste a little and add more salt to your taste if needed.
