Korean
Kongnamul-muchim
Nutty soybean sprouts cooked under a closed lid, then lightly mixed with garlic, scallion, soy, gochugaru, sesame oil, and crushed seeds for a crisp everyday Korean banchan.
4 servings · 12 minutes prep · 10 minutes cook
Ingredients
Soybean Sprouts
- 1 pound soybean sprouts, rinsed, with spoiled beans removed
- 1/2 cup water
- 1 teaspoon fine sea salt
Seasoning
- 2 small garlic cloves, finely minced
- 1 scallion, finely sliced
- 1 teaspoon Korean soup soy sauce or light soy sauce
- 1/2 teaspoon gochugaru
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds, lightly crushed
Directions
Steam the Sprouts
- Place the soybean sprouts, water, and fine sea salt in a saucepan. Cover tightly before turning the heat to medium-high.
- When vigorous steam escapes at the rim, reduce the heat to medium and cook for 7 minutes without lifting the lid. Remove from the heat, uncover away from your face, and drain immediately.
Cool and Season
- Spread the sprouts loosely in the colander and cool for 5 minutes until warm rather than steaming. Transfer to a wide mixing bowl.
- Add the garlic, scallion, soy sauce, and gochugaru. Lift gently from the bottom with an open hand until evenly distributed.
Finish with Sesame
- Drizzle in the toasted sesame oil and add the crushed sesame seeds. Mix two or three more turns, taste, and correct salt only if the bean heads taste flat.
- Transfer to a shallow plate so residual heat can escape. Serve at room temperature or chilled, preferably the same day.
