Friday, November 25, 2011

Seasoned Soybean Sprout/Kongnamul Muchim (콩나물 무침)

Kongnamul Muchim is a ubiquitous side dish or banchan. It uses soy bean sprouts which is a close cousin of togue. In fact, you can use togue as substitute in this recipe. Togue is less expensive but it's a little different from soy bean (togue is actually mung bean) in taste. For this dish, using mung bean sprouts won't be that far from using soy bean sprouts.

Kongnamul Muchim

  • 2 handfuls soybean sprouts
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp minced garlic
  • 1 tbs green onions, chopped

  1. Put soybean sprouts in a pot. Add the water and salt.
  2. Boil for 10 min without removing the lid.
  3. Turn off the heat and drain liquid from the soybean sprouts.
  4. Set aside to cool.
  5. Combine the remaining ingredients with the sprouts. Mix by hand.
  6. Check your seasoning.

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