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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.

15 minEasyServes 490 cal/serving

KoreanSideStovetopVeganLow CarbDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeCorn-Free

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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

  1. 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.

  2. 2

    Drain immediately and rinse under cold water to stop cooking. Squeeze out excess water with your hands.

  3. 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.

  4. 4

    Add the blanched bean sprouts and 2 thinly sliced scallions to the bowl. Toss well to coat.

  5. 5

    Taste and adjust seasoning. Garnish with 2 tsp toasted sesame seeds and serve at room temperature or chilled.

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Questions

Why blanch first in Kongnamul Muchim (Seasoned Bean Sprouts)?

Step 1 reads: "Add 1 lb rinsed soybean sprouts (or mung bean sprouts) and blanch for 3-4 minutes until just tender but still slightly crunchy." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of gochugaru in Kongnamul Muchim (Seasoned Bean Sprouts)?

The entry for Kongnamul Muchim (Seasoned Bean Sprouts) calls for 1 tsp gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

How hot is Kongnamul Muchim (Seasoned Bean Sprouts)?

Moderately. The heat in Kongnamul Muchim (Seasoned Bean Sprouts) comes from 1 tsp gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Kongnamul Muchim (Seasoned Bean Sprouts) gluten-free?

Yes. As written, nothing in the ingredient list for Kongnamul Muchim (Seasoned Bean Sprouts) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the soy sauce.

Does Kongnamul Muchim (Seasoned Bean Sprouts) contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp sesame seeds, toasted. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Kongnamul Muchim (Seasoned Bean Sprouts) keep?

Refrigerate what is left of Kongnamul Muchim (Seasoned Bean Sprouts) within two hours and eat it within three days. Reheat gently on the stovetop.

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