Korean Soybean Sprout Side Dish (Kongnamul Muchim)
Crunchy and nutty Korean soybean sprout side dish, kongnamul muchim. A quick 10-minute banchan that’s healthy, make-ahead friendly, and perfect with rice or bibimbap.
Ingredients
- 12 oz (340 g) soybean sprouts rinsed
- 4 tbsp (60 ml) water
- 1 clove garlic finely minced
- 1 green onion finely chopped
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (9g) toasted sesam seeds
- 2 tsp (10 ml) Korean soup soy sauce (gukganjang)
- pinch salt as needed
Instructions
- Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.
- Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.
- Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.
- Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
- Taste the salad and add more salt if needed. Serve at room temperature or chilled.
Video
Nutrition
Calories: 48kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 116mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg