Crispy Soybean Sprout Salad (Kongnamul Muchim)
Baek Jong-won’s Soybean Sprout Salad Recipe: A Simple Yet Flavorful Delight!
Soybean sprouts are an affordable and accessible ingredient, perfect for any meal. While delicious in soups and stews, a seasoned salad (muchim) offers a delightful crisp texture and a vibrant, palate-awakening flavor, especially with a touch of chili powder. This recipe shares Baek Jong-won’s golden ratio for a perfectly seasoned, slightly spicy, and utterly delicious soybean sprout salad that will have you coming back for more. Let’s make this classic Korean side dish that’s both refreshing and satisfying!
Essential Ingredients- 1 bag soybean sprouts (approx. 300g)
- 1/4 stalk green onion
Cooking Instructions
Step 1
Start by thoroughly washing the soybean sprouts. Rinse them under running water several times to remove any impurities, then drain them well in a colander. Finely chop the green onion. You can use both the white and green parts.
Step 2
In a pot, bring enough water to a boil with about half a tablespoon of salt. Adding a little salt to the boiling water seasons the sprouts as they cook, enhancing their flavor. Once the water is boiling, add the soybean sprouts and cover the pot. Blanch them for about 4 to 6 minutes. I personally prefer around 5 minutes, as this duration keeps the sprouts crisp without making them mushy. (Tip: Cooking time can vary slightly depending on the type and size of the sprouts, so check them periodically.)
Step 3
Immediately transfer the blanched soybean sprouts to a bowl of cold water to rinse them quickly. This shock in cold water helps maintain their crispness and stops the cooking process. After rinsing, gently squeeze out as much water as possible with your hands and place them in a mixing bowl. Excess water can dilute the seasoning, so ensure they are well-drained. Add the chopped green onions to the bowl with the sprouts.
Step 4
Now it’s time to season! Put on a pair of disposable gloves to mix everything thoroughly without breaking the sprouts. Add the seasoning ingredients: 2 tablespoons of red chili flakes, 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, a pinch of salt, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Gently toss and mix everything together until the sprouts and green onions are evenly coated. Taste and adjust the seasoning by adding more salt if needed. Finally, drizzle in the sesame oil for a rich, nutty aroma and flavor. This salad is best enjoyed fresh, but it also tastes great after chilling in the refrigerator for a bit, allowing the flavors to meld.
