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Kongnamul Muchim (Soybean Sprout Side Dish)
Kongnamul Muchim |
Kongnamul Muchim is a simple
yet essential Korean side dish made with blanched soybean sprouts, lightly
seasoned with sesame oil, garlic, and scallions. It’s crisp, nutty, and
refreshingly savory — the kind of banchan (side dish) that complements almost any
Korean meal. This humble dish may look plain, but it’s packed with flavor and
texture. Whether served with warm rice or alongside spicy mains, kongnamul
muchim brings a clean, wholesome balance to the table. Plus, it’s healthy,
affordable, and incredibly easy to make!
Ingredients:
- 14 oz (400g) soybean sprouts
- 1 cup water
- 2 tbsp chopped green onion
- 1 tsp minced garlic
- 1 tbsp red pepper powder
- 1 tbsp tuna fish sauce
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tsp salt
Instructions:
Step 1
Place rinsed soybean sprouts
in a pot with 1 cup of water. Cover with a lid and cook on high heat for 5
minutes.
Step 2
Rinse under running water to
cool and drain well.
Step 3
In a bowl, mix 2 tbsp
chopped green onion, 1 tsp minced garlic, 1 tbsp red pepper powder, 1 tbsp tuna
fish sauce, 1 tbsp sesame seeds, 1 tbsp sesame oil, and 1 tsp salt.
Step 4
Add drained sprouts and mix well until evenly coated.
Enjoy your crunchy and flavorful Kongnamul Muchim!
Watch Here How To Make It
Check out My Amazon Page For the Ingredients💜: https://www.amazon.com/shop/chungskfood
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