Soybean sprout side dish / 콩나물 무침 / kongnamul muchim (or kongnamool muchim)
- Categories: banchan, non spicy, sidedishes, spicy, vegetarian
- Made with: garlic, green onion, hot pepper flakes, salt, sesame oil, sesame seeds, soy sauce, soybean sprouts, sugar,
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- Originally posted on April 21, 2010 at 3:05 pm by
519 people on YouTube like thisI posted my soybean sprout side dish recipe (“kongnamul muchim“) a long time ago, but it was part of my kimchi stew recipe video. I found the idea of “2 recipes in one video” was not good for some of my new readers who are looking for only the kongnamul muchim recipe fast. So, I’m posting my kongnamul muchim recipe separately here with some photos of the dish I made last night!
Ingredients:
- a package of soybean sprouts (500 grams), soy sauce
- salt, sugar, hot pepper flakes
- sesame oil, sesame seeds, green onions, garlic
Directions:
- Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot.
- Add 2 ts of salt and 1 cup of water. Close the lid.
- Bring to a boil over high heat, and boil for 15 minutes.
- Drain the cooked soybean sprouts and let them cool down.
- Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ to 1 ts of hot pepper flakes.
- Mix it by hand.
- Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
If you want non-spicy version, just skip the hot pepper flakes in the recipe.
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