Kongnamul-muchim is one of the most common Korean side dishes, and it’s included in almost every meal. It’s very popular among Koreans, and they never seem to get tired of it. It’s very economical and also good for you.
The soybean sprouts used in this video were grown at home, but you can also buy a package of soybean sprouts at a Korean grocery store.
Ingredients
- 1 pound of soybean sprouts, rinsed and drained
- 1 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 green onion, chopped
- ½ teaspoon of hot pepper flakes
- 1 teaspoon fish sauce (or soup soy sauce, or salt)
- 1 teaspoon roasted sesame seeds,
- 2 teaspoon roasted sesame oil
Directions
- Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a boil over medium high heat for 10 minutes. Drain.
- Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green onion, fish sauce, sesame seeds, and toasted sesame oil and mix by hand.
- Transfer to a serving plate.
- Serve as a side dish to rice.
Kongnamulmuchim made with homegrown soybean sprouts
Kongnamulmuchim made with store-sold soybean sprouts
Kongnamulppuribokkeum (stir-fried soybean sprout roots)
Ingredients
- 1½ cup of soybean sprouts roots
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 tablespoon honey or rice syrup
- 1 teaspoon roasted toasted sesame oil
Directions
- Heat up a pan. Add olive oil and the soybean sprout roots and stir fry for a minute.
- Add garlic, soy sauce, and honey (or rice syrup) and stir it with a wooden spoon for 1 minute.
- Drizzle a few drops of toasted sesame oil, sesame seeds, and chopped green onion.
- Serve as a side dish to rice.
Source: Maangchi
