Crispy and Delicious Seasoned Bean Sprouts (Kongnamul Muchim)
Beat Those Side Dish Worries! Simple and Tasty Bean Sprout Seasoning Recipe
When cooking for a family of two, there are often leftover bean sprouts after making bean sprout soup. I decided to make a delicious side dish with the remaining sprouts: Kongnamul Muchim! It’s incredibly crunchy and flavorful, making it a perfect accompaniment to rice.
Ingredients for Kongnamul Muchim
- 150g Bean sprouts
- 1/3 stalk Green onion
- 1 Tbsp Toasted sesame seeds
Seasoning for Kongnamul Muchim
- 0.5 Tbsp Salt
- 0.5 Tbsp Minced garlic
- 0.5 Tbsp Soy sauce for soup (Gukganjang)
- 0.5 Tbsp Sesame oil
- 0.5 Tbsp Red pepper flakes (Gochugaru)
- 0.5 Tbsp Salt
- 0.5 Tbsp Minced garlic
- 0.5 Tbsp Soy sauce for soup (Gukganjang)
- 0.5 Tbsp Sesame oil
- 0.5 Tbsp Red pepper flakes (Gochugaru)
Cooking Instructions
Step 1
First, let’s wash the bean sprouts thoroughly. Place the bean sprouts in running water and gently swirl them with your hands to remove any impurities. Nowadays, commercially sold bean sprouts are pre-washed, making this step even more convenient.
Step 2
Bring a pot of water to a boil and add 0.5 Tbsp of coarse salt. Boiling the water with coarse salt helps to eliminate any potential ‘fishy’ smell from the bean sprouts and ensures they remain crisp.
Step 3
Once the water starts boiling, add all the washed bean sprouts. Blanching the bean sprouts from the beginning, along with the water, prevents a fishy taste and preserves their crunchy texture. It’s important to add them from the start to avoid any unpleasant odor!
Step 4
While the bean sprouts are blanching, let’s prepare the seasoning. In a bowl, add 0.5 Tbsp of minced garlic. The garlic flavor will enhance the overall taste of the bean sprout dish.
Step 5
Finely chop 1/3 of a green onion and add it to the seasoning bowl. The fresh aroma of the green onion will beautifully complement the bean sprouts, creating a more delicious side dish.
Step 6
Add 0.5 Tbsp of sesame oil for a nutty and aromatic flavor. It’s best to add sesame oil towards the end of seasoning to preserve its fragrance.
Step 7
Stir in 0.5 Tbsp of soy sauce for soup (Gukganjang) to add a savory depth. Using Gukganjang provides a richer flavor compared to regular soy sauce.
Step 8
Finally, sprinkle 0.5 Tbsp of toasted sesame seeds. These will further elevate the nutty notes of the dish. (TIP: While the recipe calls for 0.5 Tbsp, you can increase it up to 1 Tbsp based on your preference.)
Step 9
Once the bean sprouts are perfectly blanched, quickly drain them and rinse lightly under cold water. Then, drain them thoroughly. Rinsing with cold water is the secret to achieving that signature crunchy texture! Ensuring they are well-drained prevents the seasoning from becoming watery.
Step 10
Add the drained bean sprouts to the prepared seasoning. Stir in 0.5 Tbsp of red pepper flakes (Gochugaru) and gently mix everything together. Avoid over-mixing or squeezing, as this can make the bean sprouts mushy. Gently toss them by hand to ensure the seasoning is evenly distributed.
Step 11
Your delicious Kongnamul Muchim is ready! Its crunchy and refreshing taste makes it a wonderful side dish for any meal. Make it now and enjoy it with a warm bowl of rice!
