Korean Seasoned Bean Sprouts (Kongnamul Muchim) - The Golden Recipe
Korean Side Dish: Golden Recipe for Seasoned Bean Sprouts (Kongnamul Muchim). A classic Korean side dish that's simple, healthy, and perfect for meal prep!
- Bean sprouts1pack (about 200-250g)
- Carrot1/4ea
- Scallionslittle
- a thick salt1TS
- crushed garlic1TS
- Sesame oil1TS
- Soy sauce1TS
- Cooking Steps
- STEP 1/10Wash the bean sprouts thoroughly. Even though the packaged ones are usually clean, rinse them well and remove any plastic pieces stuck inside the bag.
STEP 2/10Fill a pot with water and begin boiling the bean sprouts.There are two traditional ways to boil them:
• Boil with the lid closed, then open when finished
• Boil with the lid open from the startBoth methods help prevent the bean sprouts from becoming fishy.
I used the open‑lid method and added 0.5 tbsp of coarse salt while boiling.
STEP 3/10While the bean sprouts cook, slice 1/3 of a carrot into thin strips and chop a small handful of scallions.
STEP 4/10When the bean sprouts begin to boil, gently flip them once and turn off the heat.
Rinse immediately with cold water and drain well.
STEP 5/10Place the drained bean sprouts in a large mixing bowl. Add the sliced carrots and scallions on top.
STEP 6/101 tablespoon of minced garlic
STEP 7/101 tablespoon of soy sauce
STEP 8/101 tablespoon of sesame oil
STEP 9/10Season with 1/2 tbsp of salt.
If it tastes a bit bland, add a little more to your liking.
STEP 10/10Mix everything well — and your seasoned bean sprouts are ready!
There are two methods for boiling bean sprouts. The first is to keep the lid closed and only open it when done. The second is to boil with the lid open from the start. Opening the lid helps eliminate the raw "beany" smell that can be off-putting. This is the traditional Korean method for perfectly seasoned bean sprouts!
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