How To Make Korean Seasoned Soybean Sprouts (Kongnamul Muchim)

 Kongnamul Muchim, Seasoned Soybean Sprouts

Kongnamul Muchim, Seasoned Soybean Sprouts

Crunchy and mildly flavored, soybean sprout muchim is a classic Korean side dish that's easy to make. With just a few simple ingredients, you can create a light and healthy addition to any meal.

Ingredients

• 10 oz (300g) soybean sprouts
• 1 teaspoon salt
• 1 tablespoon chopped green onions
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon ground sesame seeds

Instructions

Step 1

Add the washed soybean sprouts to boiling water and cook for about 3 minutes with the lid off.  After 3 minutes, Drain the cooked soybean sprouts and immediately transfer them to cold water to cool. Once cooled, drain the soybean sprouts in a strainer to remove excess water.

Step 2

Place the release drained soybean sprouts in a bowl and add 

• 1 teaspoon of salt
• 1 tablespoon of chopped green onions
• 1 teaspoon of minced garlic
• 1 tablespoon of sesame oil
• 1 tablespoon of ground sesame seeds 

Mix everything well.  Taste and adjust the seasoning with salt if needed.

A simple yet delicious kongnamul muchim is done!

Notes

• Keeping the lid off while cooking helps eliminate the raw smell of the soybean sprouts.
• After blanching, soaking them in cold water makes the soybean sprouts crunchier. 
• The soybean sprouts may release some water later, so it’s best to season them a bit more strongly at the beginning.

Watch Here How To Make It

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