Kongnamul Muchim (Seasoned Soybean Sprouts)
Crisp, refreshing soybean sprouts seasoned lightly with sesame and garlic, a crunchy staple banchan found on nearly every Korean table.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the rinsed soybean sprouts in a pot with 1/2 cup water and 1/2 tsp salt, cover with a tight lid, and bring to a boil over medium-high heat.
- 2
Once steaming, cook covered for 5 to 6 minutes without lifting the lid (to avoid a raw bean smell), until the sprouts are tender-crisp and the stems are translucent.
- 3
Drain the sprouts in a colander and let them cool slightly so they keep their signature crunch.
- 4
Transfer to a bowl and toss with the sesame oil, minced garlic, chopped scallion, and a pinch more salt to taste, adding 1/2 tsp gochugaru if you want a little heat.
- 5
Garnish with toasted sesame seeds and serve warm or chilled alongside rice and other banchan.
Plan it in Listahan
Add Kongnamul Muchim (Seasoned Soybean Sprouts) to your week, check it against your household's allergens, and build the shopping list automatically.