Kongnamul Muchim (Seasoned Bean Sprout Salad)
The Quirky Foodster Team
Ingredients
Method
- Bring a saucepan of water to a boil, add the soybean sprouts and salt, cover with a lid, and boil for 4–5 minutes until just tender — keep the lid on throughout to avoid a raw, grassy smell.
- Drain the sprouts in a colander and rinse briefly under cold water to stop the cooking, then drain well again.
- In a bowl, combine the garlic, spring onion, sesame oil, gochugaru if using, sesame seeds and a little soy sauce or extra salt to taste.
- Add the drained bean sprouts and toss gently but thoroughly to coat evenly in the seasoning.
- Taste and adjust the salt or sesame oil as needed, then serve at room temperature or lightly chilled.
Introduction: Kongnamul muchim is one of the most common banchan on any Korean table, a simple blanched soybean sprout salad seasoned with garlic, sesame oil and a little chilli.
Cultural Background: Kongnamul muchim is one of the most common banchan on any Korean table, a simple blanched soybean sprout salad seasoned with garlic, sesame oil and a little chilli. Its plain, nutty flavour makes it a versatile companion to almost any main dish, and it is one of the first side dishes many Koreans learn to make at home.
Tips: Keep the pot covered while the sprouts boil — this is the traditional method for avoiding an unpleasant raw smell in the finished salad. Don't overcook the sprouts; they should stay slightly crisp rather than turning limp.
Variations: Add a few shreds of carrot for colour, blanched briefly alongside the sprouts. Omit the gochugaru for a plain, mild version suitable for young children. Already vegan as written.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Traditionally served cold or at room temperature and not reheated, though it can be warmed briefly if preferred.
Nutrition: Calories: 55 kcal | Protein: 3 g | Carbs: 5 g | Fat: 3 g | Fibre: 2 g | Sodium: 230 mg Per serving; estimate only.
FAQs:
Q: Why must the pot stay covered while boiling the sprouts?
A: Trapped steam cooks the sprouts evenly and prevents the raw, slightly bitter smell that develops if the lid is lifted mid-cook.
Q: Can I use mung bean sprouts instead?
A: Soybean sprouts (with the yellow bean still attached) are traditional and give a nuttier flavour and firmer bite than mung bean sprouts, though mung bean sprouts can be substituted in a pinch.
Q: How long does this salad keep?
A: It keeps well refrigerated for up to 3 days, and the flavour often deepens slightly after a day in the fridge.
- Fresh soybean sprouts, rinsed — 300 g (10.5 oz)
- Salt — 1/2 tsp (3 g)
- Garlic clove, minced — 1
- Spring onions, finely sliced — 2
- Sesame oil — 1 tbsp (15 ml)
- Gochugaru, optional — 1 tsp (5 g)
- Toasted sesame seeds — 1 tsp
- Soy sauce, optional, to taste — 1/2 tsp (3 ml)
Please log in to leave a comment.