Crisp and Spicy Quick & Easy Kongnamul-jjim (Spicy Seasoned Bean Sprouts)
The Ultimate Speedy and Simple Kongnamul-jjim Recipe for When You Crave Something Spicy!
When you’re not feeling hungry or craving that perfect spicy, hot, and savory flavor! This is a delicious Kongnamul-jjim recipe that you can make quickly and easily. The crisp texture and savory seasoning make it an irresistible side dish that pairs perfectly with rice.
Main Ingredients- 300g Bean Sprouts (rinse thoroughly under running water and prepare)
Seasoning Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp Fish Sauce
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp Fish Sauce
- 1.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
Gently rinse the fresh bean sprouts under cold running water, removing any damaged or dirty roots. Be careful not to wash them too vigorously, as this can cause them to break apart.
Step 2
In a bowl, combine all the seasoning sauce ingredients: gochugaru, gochujang, sugar, guk-ganjang, fish sauce, and minced garlic. Stir well with a spoon until you have a flavorful sauce. The sugar helps balance the spiciness and maintain the sprouts’ crispness.
Step 3
Choose a non-stick pot or a wide pan. A good non-stick surface is crucial to prevent sticking. Arrange the rinsed bean sprouts evenly in a single layer at the bottom of the pot.
Step 4
Evenly spoon the prepared seasoning sauce over the bean sprouts. Ensure the sauce coats the sprouts well for maximum flavor infusion.
Step 5
Cover the pot tightly with a lid and cook over medium heat for about 3 minutes. This initial steaming allows the sprouts to cook gently using their own moisture. Avoid overcooking at this stage to keep them crisp.
Step 6
After 3 minutes, remove the lid and reduce the heat to low. Gently toss the sprouts with the sauce using a spatula to ensure everything is well combined. Continue to cook, uncovered, until most of the liquid has evaporated and the sprouts are fully cooked yet still crisp. Cooking uncovered helps prevent the sprouts from becoming soggy.
Step 7
Once the bean sprouts are tender-crisp and the sauce has thickened slightly, your delicious Kongnamul-jjim is ready! Aim for a result that is both moist and satisfyingly crunchy.
Step 8
Sprinkle with sesame seeds for added nutty flavor, if desired. While you can add sesame oil, omitting it results in a cleaner taste that many prefer. Serve warm with rice and enjoy this delightful dish!
