Get ready to transform your kitchen into a Korean culinary paradise with Kongnamul Muchim, the ultimate side dish that's about to revolutionize your meal game! This incredibly simple yet explosively flavorful recipe will transport your taste buds straight to the heart of Seoul, proving that sometimes the most delicious dishes are the most uncomplicated. Whether you're a Korean food enthusiast or a curious home cook looking to expand your culinary horizons, this soybean sprout dish is your ticket to an authentic and irresistible dining experience.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- 200g soybean sprouts
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 green onion, chopped
Instructions
- Prepare the soybean sprouts by rinsing them thoroughly under cold water, removing any discolored or damaged sprouts.
- Fill a medium-sized pot with water and bring to a rolling boil over high heat.
- Carefully add the soybean sprouts to the boiling water and blanch for exactly 1-2 minutes. They should remain crisp and slightly crunchy.
- Immediately drain the sprouts in a colander and rinse with cold water to stop the cooking process and preserve their crisp texture.
- Gently pat the blanched sprouts dry using a clean kitchen towel or paper towels to remove excess moisture.
- In a mixing bowl, combine sesame oil, soy sauce, minced garlic, and chopped green onions to create the seasoning sauce.
- Transfer the cooled soybean sprouts to the mixing bowl and toss gently to ensure even coating with the seasoning.
- Sprinkle sesame seeds over the seasoned sprouts for added flavor and visual appeal.
- Let the dish rest for 5 minutes at room temperature to allow flavors to meld together.
- Transfer to a serving plate and enjoy as a side dish or banchan with other Korean meals.
Tips
- Freshness is Key: Always choose crisp, white soybean sprouts with firm, intact heads. Avoid sprouts that look wilted or have brown spots.
- Blanching Precision: Watch your cooking time carefully! Just 1-2 minutes of blanching is crucial to maintain that perfect crisp-tender texture.
- Cold Water Shock: The ice-cold water rinse after blanching is essential to stop the cooking process and preserve the sprouts' delightful crunch.
- Seasoning Technique: Toss the sprouts gently with the sauce to ensure even coating without breaking the delicate sprouts.
- Let it Rest: Allowing the dish to sit for 5 minutes helps the flavors meld together, creating a more harmonious taste profile.
- Serving Suggestion: For an authentic experience, serve as a banchan (side dish) alongside other Korean dishes or with steamed rice.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 4g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
