Kongnamul muchim is one of the most frequently served vegetable side dishes in Korean homes. You can almost always find it among the array of side dishes served at Korean restaurants. It’s also one of the common vegetables in bibimbap. Sometimes, this dish is mildly seasoned to savor the natural nutty flavor of the soybean sprouts. Other times, it’s made spicy with gochugaru (red chili pepper flakes). Here, I am showing you both ways. Do not open the lid while cooking until the sprouts are cooked, or the raw bean smell will linger even after the dish is cooked. It’s important not to overcook the soybean sprouts to preserve their crunchy texture.

Ingredients:

Mild:

● 450 grams of kongnamul (soybean sprouts)

● 1 scallion, finely chopped

● 1 teaspoon minced garlic

● 1 tablespoon sesame oil

● 1 teaspoon sesame seeds

● Salt (about 1 teaspoon) and pepper to taste

Spicy:

● 450 grams kongnamul (soybean sprouts)

● 1 scallion, finely chopped

● 1 teaspoon minced garlic

● 1 tablespoon sesame oil

● 1 teaspoon sesame seeds

● 1-2 teaspoons gochugaru (Korean red chili pepper flakes)

● 1 tablespoon soy sauce

● Salt (about 1/2 teaspoon) and pepper to taste

Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins that float off. It’s not necessary to snip off the roots, but you can if you want.

Place 1 cup of water in a medium-sized pot with a teaspoon of salt. Add the bean sprouts. Cover and cook over high heat for about 7 minutes. Drain quickly. Let cool. (You can shock the sprouts in cold water to stop the cooking for extra crunch.)

Toss with the remaining ingredients. Taste a little and add more salt to your liking if needed.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.