The distinctive Korean dining experience requires myriad side dishes, including the popular kongnamul muchim. This healthy side is made with soybean sprouts doused in a rich savory sauces. Soybean sprouts have a long history in the Korean peninsula, hailing from the time of the Three Kingdoms (57 BCE–668 CE). Kongnamul muchim can be either red or white, depending on whether it contains gochugaru, or Korean red chili powder. Korean immigrants to the United States contributed their favorite recipes to the American cookbook.
Recipe Servings: 1
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ lb soybean sprouts
- 1 cup water
- 1 tsp salt
- 1 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp gochugaru (korean red chili powder)
- 2 tsp salt
- ½ tsp minced garlic
- 1 tsp sesame seeds
Directions
- Wash the soybean sprouts in cold water.
- Bring salted water to a boil, cover the pot, and cook the soybean sprouts for 15–20 minutes until soft.
- Drain the water well and gently squeeze the bean sprouts to remove as much liquid as possible.
- Mix the sprouts with the soy sauce, sesame oil, gochugaru, salt, garlic, and sesame seeds.
- Serve immediately.
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