Crispy Seasoned Bean Sprouts (Kongnamul Muchim) Recipe
Easy and Nutty Crispy Seasoned Bean Sprouts at Home
Hello everyone! As the saying goes, ‘Rice is power,’ and bean sprouts are an indispensable part of our meals! Bean sprouts are not only highly nutritious, rich in protein and fats, but they are also packed with Vitamin C and Vitamin A, making them excellent for skin health and dieting. Furthermore, their abundant fiber, low-calorie amino acids, and enzymes aid in gut health and are highly effective in preventing constipation. Today, I’ll share a detailed recipe for making the universally loved Korean side dish, seasoned bean sprouts (Kongnamul Muchim). Adding nutty sesame oil and freshly toasted sesame seeds will elevate the flavor to perfection! Shall we get started?
Main Ingredients- 1 bag bean sprouts (approx. 300g)
- 2 1/2 cups water (using a paper cup as measurement)
Cooking Instructions
Step 1
First, let’s prepare the bean sprouts. Soaking the bean sprouts in cold water for about 10 minutes will make them fresher and help maintain their crispiness. Afterward, rinse them gently under running water two to three times to remove any dirt. Then, shake off the excess water by hand or drain them thoroughly in a colander. This step helps reduce any unpleasant smell from the bean sprouts and results in a cleaner taste.
Step 2
Now, let’s cook the bean sprouts to perfection! Pour 2 and a half paper cups of water into a pot and add the prepared bean sprouts. It’s best not to add salt at this stage, as salt can draw out moisture through osmosis, which might compromise their crispiness. Cover the pot and boil over high heat for about 10 minutes. Avoid opening the lid while the bean sprouts are cooking, as this can release a fishy odor. Cook until the bean sprouts are tender but still retain a slight bite. Turn off the heat once done.
Step 3
To further enhance the crisp texture of the cooked bean sprouts, we will rinse them in cold water and squeeze out the excess moisture. If you desire an even crisper texture, I highly recommend rinsing them in ice-cold water! Rinsing with ice water rapidly cools down the bean sprouts, significantly boosting their crunchiness. Gently press the rinsed bean sprouts with your hands to remove the water. Be careful not to squeeze too hard, as this can mush the sprouts.
Step 4
Let’s prepare the seasoning ingredients that will define the flavor of your seasoned bean sprouts. In a bowl, combine 1 tablespoon of minced garlic, 1/2 teaspoon of roasted salt, 1/2 tablespoon of seasoned soy sauce, and 1 tablespoon of coarse chili flakes. Add the thinly julienned carrots (about half a handful) and the finely chopped green onions (2 stalks). Finally, add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds for a nutty flavor. If you’re using whole sesame seeds, coarsely grinding them with a mini mortar and pestle or the back of a knife will release a much richer sesame aroma.
Step 5
Now it’s time to bring all the ingredients together and season them deliciously! Place the drained, cooked bean sprouts in a large bowl. Instead of adding all the seasoning ingredients directly onto the bean sprouts, gather them to one side of the bowl and mix them lightly first. This ensures that the seasoning coats the bean sprouts evenly, leading to a more flavorful dish. Then, gently toss and mix the bean sprouts with the seasonings using your hands. It’s important to mix gently to avoid crushing the sprouts.
Step 6
Finally, add the julienned carrots and chopped green onions, and gently mix again. Your delicious seasoned bean sprouts are now ready! The beautiful colors, the satisfying crunch, and the rich blend of seasonings create a truly delightful dish.
Step 7
Transfer the finished seasoned bean sprouts to a serving dish. For a final touch, sprinkle some sesame seeds or coarsely ground toasted sesame seeds on top. This not only adds extra nuttiness but also enhances the visual appeal, making your Kongnamul Muchim even more tempting. Enjoy this delightful side dish with a warm bowl of rice!
