Kongnamul Muchim Recipe
15 minBase: 2 servings
Ingredients
Main ingredients
- Soybean sprouts250 g
- Green onion15 g
Seasonings
- Minced garlic0.5 tsp
- Fine salt0.5 tsp
- Toasted sesame oil1.5 tsp
Optional ingredients
- Toasted sesame seeds1 tsp
Ingredient preparation notes
- Soybean sprouts
Use soybean sprouts with yellow bean heads, not mung bean sprouts.
- Fine salt
A quarter teaspoon for boiling; reserve the rest for seasoning.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Saucepan and lid
- Strainer
- Mixing bowl
- Tongs
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 5 min · Cook 10 min
Method
The instructions below are for 2 servings.
Clean the sprouts
Remove spoiled pieces and loose skins, then rinse under running water. Finely chop green onion. Do not taste the sprouts raw.
Boil the water
Bring 800 ml water and a quarter teaspoon salt to a rolling boil. Add sprouts and wait for the water to return to a boil.
Cook through the bean heads
Cook uncovered over medium heat for 4–5 minutes, turning once so everything heats evenly. Continue for another 1–2 minutes if the bean heads still contain hard, raw tissue.
Drain thoroughly
Pour into a colander, discard the cooking water, and drain for 1–2 minutes. Transfer to a clean wide bowl and let heavy steam escape briefly without prolonged counter cooling.
Add seasoning gradually
Add garlic, green onion, sesame oil, and half the reserved salt. Mix gently with clean utensils. Taste and add the remaining salt only if needed.
Serve or chill promptly
Sprinkle with optional sesame seeds and divide as a side dish for two. Transfer any portion not being eaten to a clean container and refrigerate promptly.
Cook soybean sprouts thoroughly, drain well, and season with garlic and sesame oil. A mild two-serving side dish with careful salt adjustment and storage guidance.
This mild version uses salt rather than fish sauce or chili flakes. Rinsing does not replace cooking: heat the soybean sprouts thoroughly, including their larger bean heads. Drain before seasoning to keep excess liquid out of the serving dish.
A LITTLE KITCHEN WISDOM
Little details that help
Drain before adding salt
Pooled water dilutes the seasoning and leaves more liquid on the plate. Let the cooked sprouts drain well before mixing.
Use soybean sprouts
Their large yellow bean heads need thorough cooking. Do not automatically use the brief blanching time intended for mung bean sprouts.
Storing leftovers
Refrigerate at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. For texture and moisture control, use within 2 days. Serve with clean utensils and do not return served portions to the storage container.
Common questions
Must every root be removed?
Trim unusually long or unpleasant roots if desired. Removing spoiled pieces and thoroughly cooking the whole batch matter more than trimming every root.
How can I make the red version?
Add half a teaspoon gochugaru with the basic seasoning. Increase gradually for color and heat; adding chili does not require adding more salt.
