Kongnamul Muchim (Seasoned Soybean Sprouts)

Soybean sprouts are one of our favorites in banchan at Korean restaurants. My go to Korean food blog had an easy recipe for some, so I had to try it out. The sprouts are slightly crunchy, a tad spicy, nutty, and very addicting!  You can find large amounts of sprouts (for cheap) along with all these ingredients at your local Asian grocery store.  I bought my ingredients at United Noodles (Minneapolis, MN).  Asian grocery stores can be great for things like mushrooms, basil, persimmons, frozen dumplings, seaweed, miso paste, etc. so don’t be afraid to find one and go into it!

Kongnamul Muchim (Seasoned Soybean Sprouts)
Makes about 6 side dish helpings
Total Time: 10 minutes

• 1 pound kongnamul (soybean sprouts)
• 1 scallion, finely chopped
• 1 teaspoon garlic
• 1 teaspoon sesame seeds
• 1 tablespoon gochugaru (red chili pepper flakes)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/4 teaspoon kosher salt

Rinse sprouts well.  In a medium pot, add 1 cup water, 1 teaspoon kosher salt, and bean sprouts.  Cover and cook over high heat for 7 minutes. (Do not open the lid until the sprouts are cooked, or the raw bean smell will linger)

Mix scallion, garlic, sesame seeds, gochugaru, sesame oil, soy sauce, and 1/4 teaspoon salt in a small bowl. Drain sprouts, shock them in cold water , drain again, and toss them with the sauce.

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