Crispy Seasoned Bean Sprouts (Kongnamul Muchim)
The Golden Recipe for Crispy Bean Sprouts – A Perfect Side Dish!
Introducing ‘Kongnamul Muchim’, a beloved Korean side dish that’s always a hit! Made with fresh bean sprouts and simple seasonings, it’s incredibly easy to prepare and boasts a wonderfully crisp texture and refreshing taste. It’s the perfect accompaniment to any meal!
Main Ingredients- Bean Sprouts 300g (1 bag)
Water for Boiling Bean Sprouts- Water 5 cups (approx. 1L)
- Coarse Salt 0.5 Tbsp
Seasoning Ingredients- Minced Scallions 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Yeondoo (or Soy Sauce/Fish Sauce) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 0.5 Tbsp
- Water 5 cups (approx. 1L)
- Coarse Salt 0.5 Tbsp
Seasoning Ingredients- Minced Scallions 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Yeondoo (or Soy Sauce/Fish Sauce) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 0.5 Tbsp
Cooking Instructions
Step 1
First, prepare 300g of bean sprouts (one bag). Gently rinse them under running water, being careful not to damage them, to remove any dirt. Drain well. You can trim off any tails or bruised parts for a cleaner look and taste.
Step 2
Finely mince the scallions to get 2 tablespoons for the seasoning. Green onions or chives can also be used for a different flavor profile.
Step 3
In a pot, add 5 cups (approx. 1L) of water and 0.5 Tbsp of coarse salt. Bringing the water to a rolling boil with coarse salt helps to eliminate the raw smell of the bean sprouts and makes them extra crisp. Wait until the water is vigorously boiling.
Step 4
Once the water is boiling rapidly, add the rinsed bean sprouts. Cover the pot and boil for 3-4 minutes over high heat. Be careful not to overcook them, as they will become mushy. The lid might lift slightly as the sprouts cook, so keep an eye on it.
Step 5
Immediately after boiling, drain the bean sprouts into a colander and let them cool down slightly. For maximum crispiness, you can quickly rinse them under cold water and drain thoroughly. However, letting them cool just enough so they are no longer piping hot and then seasoning them allows the flavors to meld beautifully. Choose the method that suits your preference!
Step 6
Transfer the slightly cooled bean sprouts to a mixing bowl. Add all the prepared seasoning ingredients: 1 Tbsp gochugaru, 1 Tbsp Yeondoo (or soy sauce/fish sauce if Yeondoo is unavailable), 2 Tbsp minced scallions, 0.5 Tbsp minced garlic, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds. Gently mix and toss with your hands until everything is evenly combined. Avoid squeezing too hard, as this can break the sprouts. If you don’t have Yeondoo, you can substitute with 0.3 Tbsp roasted salt and 0.3 Tbsp sugar for seasoning.
Step 7
Taste and add a pinch more salt if needed. Mix well to ensure all the seasonings are evenly distributed throughout the bean sprouts. Your delicious ‘Kongnamul Muchim’ is now ready! Serve it over warm rice as a simple meal or use it as a vibrant ingredient in bibimbap.
