Kongnamul Muchim - A Basic Korean Banchan
Kongnamul Muchim is soybean sprouts that are blanched and tossed in a soy sauce and garlic dressing. One of the basic banchans of Korean cuisine.
Servings: 2 people
- Soybean sprouts - 3 cups
- Carrot - ¼ of a whole
- Scallions - 3 stalk
- Soup soy sauce - ½ teaspoon regular soy sauce ok as well
- Minced garlic - ½ teaspoon
- Salt - ⅔ teaspoon
- Sugar - ½ teaspoon
- Sesame oil - 1.5 teaspoon
- Sesame seeds - 1 teaspoon
Wash the soybean sprouts. Take the ends off each sprout (if low on time, this step is optional).
Then slice the carrot and scallions into thin strips (4-5 cm).
Put some water in a pot. Season the water with a few pinches of salt. Bring it up to a roaring boil. Then add the soybean sprouts in. Cook for exactly 4 minutes (use a timer).
While the sprouts are boiling, fill an mixing bowl with cold water.
After 4 minutes, drain the soybean sprouts and place them in the bowl with cold water. Let them cool down. Then place the boiled sprouts under cold running water. Put them in a strainer and set aside to get rid of excess water.
Take out a mixing bowl. Add-in the soybean sprouts, carrots and scallions.
Then add-in soy sauce, minced garlic, salt, sugar and give a thorough mix.
Add in sesame oil and sesame seeds. Give a final mix.
- When boiling the bean sprouts, use a timer on your phone. Otherwise, they will quickly wilt and lose their crunchy texture.
- Many Koreans also like a spicy version of this dish - if you would like to try it, simply add a teaspoon of Korea red chili flakes in the final step.
- Watch the video below for more details