Kongnamul Muchim (Seasoned Bean Sprouts)
A simple Korean banchan of blanched soybean sprouts seasoned with sesame oil, garlic, and gochugaru. Light, nutty, and mildly spicy — a staple side dish.
Ingredients
- 1 lb soybean sprouts (or mung bean sprouts), rinsed
- 2 tsp toasted sesame oil
- 2 cloves garlic, minced
- 2 tsp tamari or gluten-free soy sauce
- 1 tsp gochugaru (Korean red pepper flakes)
- 1/2 tsp kosher salt
- 2 scallions, thinly sliced
- 2 tsp sesame seeds, toasted
Instructions
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1
Bring a large pot of water to a boil. Add 1 lb rinsed soybean sprouts (or mung bean sprouts) and blanch for 3-4 minutes until just tender but still slightly crunchy. Do not cover the pot during cooking.
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2
Drain immediately and rinse under cold water to stop cooking. Squeeze out excess water with your hands.
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3
In a large bowl, combine 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp tamari or gluten-free soy sauce, 1 tsp gochugaru (Korean red pepper flakes), and 1/2 tsp kosher salt.
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4
Add the blanched bean sprouts and 2 thinly sliced scallions to the bowl. Toss well to coat.
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5
Taste and adjust seasoning. Garnish with 2 tsp toasted sesame seeds and serve at room temperature or chilled.